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 prepared this warm roasted broccoli with garlic-lemon & farro base for a weeknight dinner, and was amazed by how easily it came together while delivering so much flavor. The nutty farro and tangy dressing make this dish wonderfully satisfying, even for those who think they don&t love broccoli.
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 (optional): 1/2 tsp
- 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 (optional): 2 tbsp, toasted
- Feta cheese (optional, omit for vegan): 30 g (about 1/4 cup), crumbled
Instructions
- Prepare oven and pan:
- Preheat oven to 425°F (220°C). Line 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 single layer on baking sheet.
- Roasting:
- Roast for 20–25 minutes, flipping halfway, until broccoli is golden and edges are just crisp.
- Cook farro:
- Combine farro and water (or broth) in saucepan. Bring to boil, 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 small skillet over medium-low. Add minced garlic and cook 1–2 minutes until fragrant, not browned. Remove from heat, stir in lemon zest, juice, honey or maple syrup, and chili flakes (if using).
- Assemble base:
- Fluff cooked farro with fork, season with pinch of salt. Spread on serving platter or individual bowls.
- Add vegetables:
- 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 This recipe is loved in my household for its vibrant colors and ability to please both adults and picky eaters. It&s a go-to choice when we want something comforting yet wholesome.
Required Tools
You&ll need a baking sheet, saucepan with lid, small skillet, mixing bowls, chef&s knife, cutting board, and a 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 dairy-free/vegan, omit feta or use a substitute. Always check labels for hidden allergens.
Nutritional Information
Per serving (with feta and nuts): Calories 340, Total Fat 13 g, Carbohydrates 48 g, Protein 9 g.
Save Serve warm as a main dish or bring as a versatile side to gatherings. The flavors deepen as it sits, making leftovers delicious for lunch.
Recipe Guide
- → Can I substitute farro with another grain?
Yes, quinoa or brown rice work well as gluten-free alternatives, maintaining the dish's wholesome character.
- → How do I achieve perfectly caramelized broccoli?
Roast the broccoli at 425°F for 20–25 minutes, flipping halfway to ensure even golden edges and crispness.
- → What does the garlic-lemon dressing add to the dish?
The dressing provides a bright, tangy flavor that complements the roasted vegetables and nutty farro, balancing richness with acidity.
- → Can I make this dish vegan?
Yes, simply omit feta cheese or substitute it with a plant-based alternative to keep it vegan-friendly.
- → Are toasted nuts necessary in the garnish?
While optional, toasted pine nuts or almonds add a crunchy texture and a nutty depth that enhances the overall flavor.