Save to Pinterest 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 while searching for ways to make broccoli the centerpiece of a meal. The farro base brings delicious chewiness that soaks up all the tangy dressing.
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 fresh, chopped
- Pine nuts or slivered almonds: 2 tbsp toasted (optional)
- Feta cheese: 30 g (about 1/4 cup) crumbled (optional, omit for vegan)
Instructions
- Prep oven:
- Preheat the 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. 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, then reduce heat, cover, and simmer for 20–25 minutes until farro is tender but chewy. Drain any excess liquid.
- Make dressing:
- While the 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).
- Assemble and garnish:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on a serving platter or individual bowls. Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over vegetables. Garnish with parsley, nuts, and feta if using. Serve warm.
Save to Pinterest This recipe has become a trusted favorite at our family gatherings, especially for those wanting a lighter but satisfying dish. Even the kids request extra roasted broccoli now!
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/vegan, omit feta or use a substitute. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving with feta and nuts: 340 calories, 13 g total fat, 48 g carbohydrates, 9 g protein.
Save to Pinterest Serve warm and savor the nutty farro paired with bright, tangy roasted broccoli. This dish truly shines as a comforting vegetarian centerpiece.
Answers to Recipe Questions
- → What is the best way to roast broccoli for this dish?
Toss broccoli florets with olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast at 425°F (220°C) for 20–25 minutes, flipping halfway for even caramelization.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice can be used for gluten-free options, although cooking times and textures may vary slightly.
- → How do I make the garlic-lemon dressing?
Sauté minced garlic gently in olive oil until fragrant. Remove from heat and mix in lemon zest, lemon juice, honey or maple syrup, and chili flakes if desired.
- → Are there vegan alternatives for the toppings?
To keep it vegan, omit feta cheese or replace it with a plant-based alternative, and use toasted nuts like almonds or pine nuts for added texture.
- → What pairing suggestions complement this dish?
A crisp Sauvignon Blanc or a light Pinot Grigio pairs well, balancing the dish's zesty and nutty flavors.