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 first made this for a family Sunday dinner when we wanted something light yet satisfying. The caramelized broccoli and zingy dressing wowed everyone & it has since become a regular dish at our table.
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
- Parsley: 2 tbsp, chopped
- Pine nuts or slivered almonds: 2 tbsp, toasted (optional)
- Feta cheese: 30 g (about 1/4 cup), crumbled (optional, omit for vegan)
Instructions
- Prepare oven and pan:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Season and roast vegetables:
- Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread on the baking sheet.
- Roast vegetables:
- Roast for 20 – 25 minutes, flipping halfway, until broccoli is golden and crisp at the edges.
- Cook farro:
- Combine farro and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 – 25 minutes until farro is tender but chewy. Drain excess liquid.
- Prepare garlic-lemon dressing:
- 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; stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes if using.
- Assemble farro base:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on a platter or bowls.
- Add roasted vegetables & dressing:
- Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over vegetables.
- Garnish and serve:
- Garnish with parsley, nuts, and feta if using. Serve warm.
Save Gathering around the kitchen and letting everyone pile their plates with favorite toppings made this dish extra special for us. Even the kids enjoyed customizing their bowls!
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). For gluten-free use quinoa or brown rice; for nut-free omit pine nuts/almonds; for vegan omit feta or use a substitute. Always check ingredient labels.
Nutritional Information
Per serving (with feta and nuts): Calories: 340, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 9 g
Save This vibrant dish is a hit at gatherings and easy to adapt for any diet. Serve it fresh and warm for maximum flavor.
Recipe Guide
- → What is farro and how is it prepared?
Farro is an ancient grain with a nutty flavor and chewy texture. It is simmered in water or broth until tender, then drained before serving.
- → Can I substitute the farro with other grains?
Yes, quinoa or brown rice are great gluten-free alternatives that maintain a hearty base for the dish.
- → How do I achieve caramelized roasted broccoli?
Roasting broccoli at high heat with olive oil and seasoning until edges turn golden and slightly crisp brings out natural sweetness and caramelization.
- → What does the garlic-lemon dressing add to the dish?
The dressing provides a bright, zesty flavor from lemon and a fragrant, mellow garlic taste that enhances the roasted vegetables without overpowering them.
- → Are there options to make this dish vegan?
Omit the feta cheese or use a plant-based alternative to keep the dish vegan while maintaining rich flavors.
- → What nuts work well as garnishes?
Toasted pine nuts or slivered almonds add a crunchy texture and subtle nuttiness to complement the soft roasted vegetables and farro.