# Ingredient List:
→ Vegetables
01 - 1 large head broccoli, cut into florets (about 1.1 pounds)
02 - 1 medium red onion, cut into thin wedges
→ Grains
03 - 1 cup farro, rinsed (about 6.7 ounces)
04 - 2 1/2 cups water or vegetable broth (20 fluid ounces)
→ Aromatics & Dressing
05 - 3 tablespoons olive oil, divided
06 - 3 large garlic cloves, minced
07 - Zest and juice of 1 large lemon
08 - 1 teaspoon honey or maple syrup
09 - 1/2 teaspoon chili flakes (optional)
→ Seasonings
10 - 1/2 teaspoon sea salt, plus more to taste
11 - Freshly ground black pepper, to taste
→ Garnishes
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
14 - 1/4 cup crumbled feta cheese (about 1 ounce, optional; omit for vegan)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and freshly ground black pepper. Arrange in a single layer on the baking sheet.
03 - Roast broccoli and onions for 20 to 25 minutes, flipping halfway through, until broccoli is golden with crisp edges.
04 - Combine rinsed farro and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until tender but chewy. Drain any excess liquid.
05 - Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add minced garlic and sauté 1 to 2 minutes until fragrant without browning. Remove from heat and stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes if using.
06 - Fluff cooked farro with a fork and season lightly with salt. Spread evenly on a serving platter or individual bowls.
07 - Top farro with roasted broccoli and onions. Drizzle the garlic-lemon dressing over the vegetables.
08 - Sprinkle chopped parsley, toasted nuts, and crumbled feta cheese if using. Serve warm.
