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 dish for my family on a chilly weekend when we wanted something nourishing but not heavy. The combo of warm farro and the tangy broccoli topping was an instant hit in our home.
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
- Fresh parsley: 2 tbsp, chopped
- Pine nuts or slivered almonds: 2 tbsp, toasted (optional)
- Feta cheese: 30 g (about 1/4 cup), crumbled (optional, omit for vegan)
Instructions
- Prep oven and vegetables:
- Preheat oven to 425°F (220°C). Line a 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 out on the baking sheet.
- Roast broccoli and onions:
- Roast 20<25 minutes, flipping halfway, until broccoli is golden and just crisp at the edges.
- Cook farro:
- Combine farro with water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20<25 minutes until farro is tender but chewy. Drain any excess liquid.
- Make garlic-lemon dressing:
- Heat 1 tablespoon olive oil in a skillet over medium-low. Add minced garlic, sauté 1<2 minutes until fragrant (not browned). Remove from heat and stir in lemon zest, juice, honey or maple syrup, and chili flakes, if using.
- Assemble base:
- Fluff cooked farro with a fork, season with a pinch of salt, then spread on a serving platter or individual bowls.
- Top and finish:
- Arrange roasted broccoli and onions on farro, drizzle garlic-lemon dressing over vegetables.
- Garnish and serve:
- Sprinkle parsley, nuts, and feta on top if using. Serve warm.
Save This broccoli and farro bowl quickly became a staple for weeknight dinners, especially loved by my kids who enjoy assembling their own toppings and sprinkle of cheese.
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. For gluten-free, use quinoa or brown rice instead of farro. For nut-free, omit pine nuts or almonds. For dairy-free or 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 Enjoy this vibrant, Mediterranean-inspired broccoli farro bowl for a nutritious meal that comes together quickly. Serve warm for best flavor and texture.
Recipe FAQs
- → What is the best way to roast broccoli for this dish?
Roast broccoli cut into florets with olive oil, salt, and pepper at 425°F (220°C) until golden and crisp at the edges, about 20–25 minutes, flipping halfway.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice can be used as gluten-free alternatives while maintaining a similar nutty texture and chewiness.
- → How is the garlic-lemon dressing prepared?
Sauté minced garlic gently in olive oil, then stir in lemon zest, lemon juice, honey or maple syrup, and optional chili flakes for a bright, balanced dressing.
- → Is it possible to make this dish vegan?
Simply omit the feta cheese or replace it with a plant-based alternative to keep the dish vegan-friendly.
- → What garnishes complement the flavors best?
Fresh chopped parsley, toasted pine nuts or slivered almonds add both color and a crunchy texture, enhancing the overall taste.
- → How can I add more protein to this dish?
Consider adding roasted chickpeas or white beans, which pair well and boost the protein content naturally.