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 roasted broccoli with garlic-lemon and farro for a family Sunday dinner. Everyone loved the way the tangy dressing soaked into the nutty grains, and we were all reaching for seconds.
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: From 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: 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 and roast vegetables:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the broccoli and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer and roast 20–25 minutes, flipping halfway, until golden and 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 20–25 minutes until tender but chewy. Drain excess liquid.
- Prepare garlic-lemon dressing:
- While farro cooks, heat 1 tablespoon olive oil in a small skillet over medium-low. Add minced garlic and sauté 1–2 minutes until fragrant but not browned. Remove from heat, stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes.
- Assemble base:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on serving platter or bowls.
- Top and garnish:
- Arrange roasted broccoli and onions over farro, drizzle with garlic-lemon dressing. Garnish with parsley, pine nuts or almonds, and feta (if using). Serve warm.
Save to Pinterest This recipe quickly became a household favorite, especially when we gather around on chilly evenings, sharing stories over steaming bowls.
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. Adjust ingredients for dietary needs.
Nutritional Information (per serving with feta and nuts)
Calories: 340 Protein: 9 g Carbohydrates: 48 g Total Fat: 13 g
Save to Pinterest Serve this warm roasted broccoli over farro for a satisfying meal at any time. The fresh garlic-lemon dressing brings all the flavors together beautifully.
Recipe FAQs
- → How do I get the broccoli crispy yet tender?
Roast broccoli at high heat (425°F/220°C) and flip halfway through to ensure even caramelization without overcooking.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice work well as gluten-free alternatives while maintaining a chewy texture.
- → What does the garlic-lemon dressing add?
The dressing brightens the roasted vegetables with tangy lemon zest and juice combined with sweet honey and savory garlic.
- → Is this suitable for vegan diets?
Omit the feta or replace it with plant-based cheese to keep it fully vegan without compromising flavor.
- → What nuts work best for garnish?
Toasted pine nuts or slivered almonds provide a crunchy texture and nutty aroma that complements the dish.
- → How to add extra protein to the dish?
Incorporate roasted chickpeas or white beans alongside the farro and vegetables for a protein boost.