Pin It 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 roasted broccoli farro bowl for a cozy weeknight dinner and everyone loved the vibrant flavors and satisfying texture. It's now a favorite for easy vegetarian meals.
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 lemon
- 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:
- Preheat oven to 425°F 220°C. Line a large baking sheet with parchment paper.
- Roast 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.
- Roasting:
- 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.
- Arrange Base:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on a serving platter or individual bowls.
- Top and Drizzle:
- 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.
Pin It My family looks forward to this veggie-forward recipe especially on busy days. We love customizing the toppings for each person.
Required Tools
Baking sheet saucepan with lid small skillet mixing bowls chefs knife and cutting board fine grater or zester
Allergen Information
Contains gluten in farro dairy in feta and nuts with pine nuts or almonds. Substitute grains or garnishes for dietary needs. Always check ingredient labels.
Nutritional Information
Each serving provides about 340 calories 13 g fat 48 g carbohydrates and 9 g protein with feta and nuts included.
Pin It Enjoy this simple dish as a hearty vegetarian main or versatile side for any occasion.
Recipe FAQs
- → How do I get broccoli caramelized perfectly?
Roast broccoli florets at a high temperature to develop golden edges and a crisp-tender texture. Flip halfway for even browning.
- → Can I substitute farro with gluten-free grains?
Yes, quinoa or brown rice can replace farro for a gluten-free option while maintaining a chewy texture.
- → What is the best way to infuse garlic-lemon flavor?
Sauté minced garlic gently until fragrant, then mix with fresh lemon zest and juice alongside a sweetener to balance acidity.
- → How do nuts enhance this dish?
Toasted pine nuts or almonds add a crunchy contrast and nutty depth that complements the roasted vegetables and grains.
- → Is there a vegan alternative to feta cheese here?
Yes, you can omit feta or use a plant-based cheese alternative to keep the dish vegan without sacrificing creaminess.