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.
The first time I made this roasted broccoli and farro recipe, my family was surprised at how filling and vibrant it was. The zippy garlic-lemon dressing over crunchy veggies instantly became a dinner favorite.
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: To taste
- Parsley: 2 tbsp fresh, chopped
- Toasted pine nuts or slivered almonds (optional): 2 tbsp
- Feta cheese (optional): 30 g (about 1/4 cup) crumbled, omit for vegan
Instructions
- Prepare oven and veggies:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. 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 vegetables:
- Roast for 20–25 minutes, flipping halfway, until broccoli is golden and edges are crisp.
- Cook farro:
- Meanwhile, combine farro with water (or broth) in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until tender but chewy. Drain excess liquid.
- Make 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, not browned. Remove from heat, stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes (if using).
- Assemble base:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on serving platter or in bowls.
- Top and dress:
- Top farro with roasted vegetables and drizzle garlic-lemon dressing over.
- Garnish and serve:
- Garnish with parsley, nuts, and feta (if using). Serve warm.
Pin My kids now ask for their broccoli this way, and the garlic-lemon dressing is actually a staple for other veggies too. We love this hearty dish on chilly evenings with a bright salad alongside.
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), tree nuts (if using pine nuts or almonds). Use quinoa or brown rice instead of farro for gluten-free. For nut-free, omit pine nuts/almonds. For vegan, omit feta or substitute.
Nutritional Information
Per serving with feta and nuts: Calories 340, Total Fat 13 g, Carbohydrates 48 g, Protein 9 g
Pin Try customizing with your favorite greens or nuts. This dish brings color and nutrition to any meal.
Recipe Q&A
- → How do I get perfectly roasted broccoli?
Spread broccoli florets in a single layer on a parchment-lined sheet and roast at 425°F for 20–25 minutes, flipping halfway until golden and crisp at edges.
- → Can I substitute farro for a gluten-free grain?
Yes, quinoa or brown rice are great gluten-free alternatives offering a similar chewy texture.
- → What is the best way to prepare the garlic-lemon dressing?
Sauté minced garlic gently in olive oil until fragrant, then mix in fresh lemon zest, juice, honey or maple syrup, and optional chili flakes for brightness and balance.
- → How can I make this dish vegan?
Simply omit the feta cheese or substitute with a plant-based alternative to keep it vegan-friendly.
- → What garnishes complement this dish well?
Chopped fresh parsley, toasted pine nuts or almonds, and crumbled feta (optional) add flavor, texture, and visual appeal.