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.
The first time I made this, my family was amazed that broccoli could taste so good fresh from the oven. The farro base brings everything together and makes it particularly satisfying on cool evenings.
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 cloves: 3 large, minced
- Lemon: Zest and juice of 1 large
- Honey or maple syrup: 1 tsp
- Chili flakes (optional): 1/2 tsp
- 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 (optional): 2 tbsp
- Feta cheese (optional): 30 g (about 1/4 cup) crumbled
Instructions
- Prep Oven & Veggies:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Roast Broccoli & Onion:
- 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.
- Bake Until Crisp:
- 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 excess liquid.
- Make Dressing:
- Heat 1 tablespoon olive oil in a small skillet over medium-low. Add garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat and stir in lemon zest, juice, honey or maple syrup, and chili flakes.
- Plate Farro:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on a serving platter or in bowls.
- Add Veggies & Dressing:
- Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over vegetables.
- Finish & Serve:
- Garnish with parsley, nuts, and feta (if using). Serve warm.
Save Everyone at Sunday dinner loved piling their bowls high and adding their favorite garnishes. My kids even asked for seconds, which is rare for broccoli!
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 instead of farro. For nut-free, omit pine nuts/almonds. For dairy-free or vegan, omit feta or use a substitute. Always check ingredient labels.
Nutritional Information (per serving)
Calories: 340, Fat: 13 g, Carbohydrates: 48 g, Protein: 9 g. Nutritional values are estimates including feta and nuts.
Save This dish brings fresh flavor and plenty of texture with each bite. Enjoy it warm for best results or at room temperature for an easy lunch.
Recipe FAQs
- → How do I achieve caramelized broccoli?
Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes, flipping halfway for even caramelization.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice can be used as gluten-free alternatives, offering similar texture and mild flavor.
- → What is the purpose of the garlic-lemon dressing?
The dressing adds bright, zesty notes and a hint of sweetness, enhancing the roasted vegetables and grains with vibrant flavor.
- → How can I make this dish vegan?
Simply omit the feta or replace it with a plant-based cheese to keep all flavors intact.
- → What nuts work best for garnish?
Toasted pine nuts or slivered almonds provide a crunchy contrast and complement the dish’s flavors well.