Pin 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 created this recipe for a cozy family dinner during the chillier months, inspired by the need for something both nutritious and comforting. The lemony aroma and golden broccoli were instant winners at my 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
- 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
- Preheat and Prep:
- 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 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).
- Prepare Base:
- Fluff the cooked farro with a fork and season with a pinch of salt. Spread on a serving platter or into bowls.
- Assemble:
- 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.
Pin This warm dish has quickly become a staple at my family table—even picky eaters ask for seconds! It's a great way to gather everyone around for a wholesome, homemade meal.
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 dairy-free/vegan, omit feta or use a substitute. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (with feta and nuts): Calories: 340, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 9 g.
Pairing & Serving Suggestions
Try adding roasted chickpeas or white beans for extra protein. Pairs well with a crisp Sauvignon Blanc or light Pinot Grigio.
Pin This vibrant dish is perfect for meal prep or weeknight dinners. Enjoy every flavorful, nourishing bite!
Recipe Questions
- → What type of grain is used as the base?
Farro is used as the base, providing a nutty flavor and chewy texture that complements the roasted broccoli.
- → How is the broccoli prepared for this dish?
The broccoli florets are tossed with olive oil, salt, and pepper, then roasted until golden and crisp at the edges for enhanced sweetness and texture.
- → Can this dish be adapted for vegan diets?
Yes, simply omit the optional feta cheese or substitute it with a plant-based alternative while keeping all other ingredients the same.
- → What flavors are in the dressing?
The dressing combines minced garlic, lemon zest and juice, honey or maple syrup, and chili flakes to deliver zesty, sweet, and mildly spicy notes.
- → Are there any suggested substitutions for farro?
You can replace farro with quinoa or brown rice for gluten-free options without sacrificing texture or flavor.
- → What garnishes enhance the dish?
Fresh parsley, toasted pine nuts or slivered almonds, and optional crumbled feta add freshness, crunch, and creaminess.