# What you'll need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (about 1.1 lbs)
02 - 1 medium red onion, cut into thin wedges
→ Grains
03 - 1 cup farro, rinsed (190 g)
04 - 2 1/2 cups water or vegetable broth (600 ml)
→ 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 oz, optional, omit for vegan)
# How to make it:
01 - Set the oven to 425°F and 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 for 20 to 25 minutes, flipping halfway through, until broccoli edges are golden and crisp.
04 - Combine rinsed farro and water or vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 20 to 25 minutes until tender but chewy. Drain excess liquid.
05 - In a small skillet over medium-low heat, warm 1 tablespoon olive oil. Sauté minced garlic for 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, season with a pinch of salt, and spread on a serving platter or individual bowls.
07 - Top farro with the roasted broccoli and onion mixture. Drizzle garlic-lemon dressing evenly over the vegetables.
08 - Sprinkle chopped parsley, toasted nuts, and crumbled feta cheese if desired. Serve immediately while warm.
