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 discovered the magic of roasted broccoli while searching for new ways to enjoy weeknight vegetables. This recipe came together one cool evening after a busy workday, and now it routinely brightens up our dinner table.
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: Freshly ground, to taste
- Parsley: 2 tbsp fresh, chopped
- Pine nuts or slivered almonds (optional): 2 tbsp toasted
- Feta cheese (optional): 30 g (about 1/4 cup) crumbled, omit for vegan
Instructions
- Prepare for roasting:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season vegetables:
- Toss broccoli and red onion with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on baking sheet.
- Roast vegetables:
- Roast for 20–25 minutes, flipping halfway, until broccoli is golden and crisp at the edges.
- Cook farro:
- Combine farro and water (or broth) in a saucepan. Bring to boil, reduce heat, cover, and simmer 20–25 minutes until tender. Drain excess liquid.
- Make dressing:
- While farro cooks, heat 1 tbsp olive oil in skillet on medium-low. Add garlic, sauté 1–2 minutes until fragrant. Remove from heat, stir in lemon zest, juice, honey/maple, and chili flakes.
- Assemble base:
- Fluff cooked farro with fork, season with pinch of salt. Spread on platter or bowls.
- Top and dress:
- Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over vegetables.
- Garnish and serve:
- Garnish with parsley, nuts, and feta (if using). Serve warm.
Save This is one of my daughter's favorite vegetable dishes. She likes to help drizzle the lemony dressing and sprinkle fresh parsley on top just before serving.
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 nuts). To make allergy-friendly, use recommended substitutions and always check ingredient labels.
Nutritional Information
Each serving with feta and nuts has about 340 calories, 13 g fat, 48 g carbohydrates, and 9 g protein.
Save Warm Roasted Broccoli with Garlic-Lemon & Farro is a joy both as a comforting main or a vibrant side. Enjoy sharing it with friends over a lively, healthy meal.
Recipe Questions & Answers
- → What is the best way to roast the broccoli for this dish?
Toss florets with olive oil, salt, and pepper, then roast at 425°F for 20–25 minutes, flipping halfway for even caramelization.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice work well as gluten-free alternatives while maintaining a nutty, chewy texture.
- → How do I make the garlic-lemon dressing?
Sauté minced garlic in olive oil until fragrant, then stir in lemon zest, lemon juice, honey or maple syrup, and optional chili flakes.
- → What toppings add extra flavor to this dish?
Fresh parsley, toasted pine nuts or almonds, and crumbled feta provide texture and savory notes, though the nuts and cheese can be omitted.
- → Is this dish suitable for vegan and gluten-free diets?
Omit feta for vegan-friendly and swap farro with quinoa or brown rice to make it gluten-free.
- → How should I serve this dish for best flavor?
Serve warm with the garlic-lemon dressing drizzled over roasted broccoli and farro for maximum aroma and taste.