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 made this to impress my family on a cozy weeknight after discovering how brilliantly broccoli caramelizes in the oven and how well it pairs with grains and lemony garlic dressing.
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
- Parsley: 2 tbsp fresh, chopped
- Pine nuts or slivered almonds: 2 tbsp toasted (optional)
- Feta cheese: 30 g (about 1/4 cup) crumbled (optional, omit for vegan)
Instructions
- Prepare the oven and baking sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Roast the 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.
- Caramelize and flip:
- Roast for 20–25 minutes, flipping halfway, until broccoli is golden and crisp at the edges.
- Cook the farro:
- Combine farro and 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.
- Prepare dressing:
- As farro cooks, heat remaining 1 tablespoon olive oil in a small skillet over medium-low. Add garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat and stir in lemon zest, juice, honey or maple syrup, and chili flakes.
- Assemble base:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread onto a platter or individual bowls.
- Top and dress:
- Add roasted broccoli and onions to the farro. Drizzle garlic-lemon dressing over vegetables.
- Garnish and serve:
- Sprinkle with fresh parsley, pine nuts or almonds, and feta if desired. Serve warm.
Save My kids love scooping generous spoonfuls straight from the serving bowl and building their own creations with all the toppings on family nights.
Tools You'll Need
Baking sheet, saucepan with lid, small skillet, mixing bowls, chef's knife, cutting board, fine grater or zester
Serving Suggestions
Pairs beautifully with a crisp Sauvignon Blanc, light Pinot Grigio, or simply a squeeze of extra lemon for added zing.
Nutritional Details
Each serving (with feta and nuts): 340 calories, 13 g fat, 48 g carbohydrates, 9 g protein
Save This dish tastes best fresh from the oven but also keeps well for meal prep & weekday lunches.
Recipe Guide
- → How do I get broccoli nicely caramelized?
Roast broccoli at a high temperature (425°F/220°C) with olive oil and salt, flipping halfway to ensure even caramelization and crisp edges.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice are good gluten-free alternatives that maintain a chewy texture when cooked properly.
- → What is the role of garlic-lemon dressing here?
It adds bright, zesty notes that balance the roasted vegetables’ earthiness and enhances overall flavor complexity.
- → How can I make this dish vegan?
Omit feta cheese or use a plant-based alternative, and ensure no honey is used in the dressing by substituting maple syrup.
- → What garnishes complement this dish best?
Fresh parsley, toasted pine nuts or slivered almonds add freshness and crunch, while optional feta brings a creamy tang.