Save A hearty, wholesome dish featuring caramelized roasted broccoli tossed with zesty garlic-lemon dressing, served atop a nutty farro base. Perfect as a main or side.
I discovered this dish when looking for a meatless meal to impress my friends on a weeknight. The rich roasted broccoli and nutty farro base quickly became a dinner staple in our home.
Ingredients
- Broccoli: 1 large head, cut into florets (about 500 g)
- Red onion: 1 medium, cut into thin wedges
- Farro: 1 cup (190 g), rinsed
- Water or vegetable broth: 2 1/2 cups (600 ml)
- Olive oil: 3 tbsp, divided
- Garlic: 3 large cloves, minced
- Lemon: Zest and juice of 1 large
- Honey or maple syrup: 1 tsp
- Chili flakes: 1/2 tsp, optional
- Sea salt: 1/2 tsp, plus more to taste
- Black pepper: Freshly ground, to taste
- Fresh parsley: 2 tbsp, chopped
- Toasted pine nuts or slivered almonds: 2 tbsp, optional
- Feta cheese: 30 g (about 1/4 cup) crumbled, optional (omit for vegan)
Instructions
- Prep oven & sheet:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss vegetables:
- Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer on the baking sheet.
- Roast:
- Roast for 20–25 minutes, flipping halfway, until broccoli is golden and just crisp at the edges.
- Cook farro:
- Combine farro and water (or broth) in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until farro is tender but chewy. Drain any excess liquid.
- Make dressing:
- While farro cooks, heat 1 tablespoon olive oil in a small skillet over medium-low. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat and stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes (if using).
- Layer farro:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on a serving platter or individual bowls.
- Assemble:
- Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over vegetables.
- Garnish & serve:
- Garnish with parsley, nuts, and feta (if using). Serve warm.
Save My kids love sprinkling the pine nuts and feta on top before digging in. This colorful bowl is now a regular Sunday family lunch.
Required Tools
Baking sheet, saucepan with lid, small skillet, mixing bowls, chefs knife and cutting board, fine grater or zester.
Allergen Information
Contains gluten (farro), dairy (feta), and tree nuts (if using pine nuts or almonds). Use appropriate swaps for specific dietary needs.
Nutritional Information
Per serving (with feta and nuts): Calories 340, Total Fat 13 g, Carbohydrates 48 g, Protein 9 g.
Save Try garnishing with extra lemon zest or fresh herbs for a bright finish. Enjoy this warm, vibrant bowl as a satisfying main or hearty side.
Recipe FAQ
- → How do I achieve perfectly roasted broccoli?
Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes, flipping halfway to ensure even caramelization.
- → What’s the best way to cook farro for this dish?
Rinse farro well, then simmer in water or broth for 20-25 minutes until tender but still chewy. Drain any excess liquid before serving.
- → How do I make the garlic-lemon dressing mild and flavorful?
Sauté minced garlic gently for 1-2 minutes until fragrant but not browned. Stir in lemon zest, juice, honey or maple syrup, and chili flakes for balanced flavor.
- → Can I substitute the farro with other grains?
Yes, quinoa or brown rice are great gluten-free alternatives that complement the roasted vegetables nicely.
- → What are suitable garnish options to enhance this dish?
Chopped fresh parsley, toasted pine nuts or almonds, and crumbled feta add texture and depth. For a vegan version, omit feta or use a plant-based alternative.