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.
The first time I served this at a weekend lunch, everyone was amazed at how a simple broccoli dish could be so satisfying. The bright lemon dressing lifts the earthy farro, creating a meal we now crave on chilly evenings.
Ingredients
- Broccoli: 1 large head broccoli, 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
- Toasted pine nuts or slivered almonds: 2 tbsp (optional)
- Crumbled feta cheese: 30 g (about 1/4 cup, optional, omit for vegan)
Instructions
- Preheat and Prep:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Roast Broccoli & Onion:
- Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread on the baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and just crisp at the edges.
- Cook Farro:
- Combine farro and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer 20–25 minutes until tender but chewy. Drain any excess liquid.
- Make Dressing:
- While farro cooks, heat 1 tablespoon olive oil in a small skillet over medium-low. Add garlic and sauté 1–2 minutes until fragrant. Remove from heat, stir in lemon zest, juice, honey/maple syrup, and chili flakes (if using).
- Assemble Base:
- Fluff cooked farro with a fork, season with a pinch of salt. Spread on platter or bowls.
- Top & Serve:
- Top farro with roasted broccoli and onions. Drizzle dressing over veggies. Garnish with parsley, nuts, and feta (if using). Serve warm.
Save This recipe has become a new weeknight favorite for my family. Everyone enjoys customizing their bowls and sneaking bites of the crispy broccoli right off the pan.
Required Tools
Baking sheet, saucepan with lid, small skillet, mixing bowls, chefs knife and cutting board, fine grater or zester
Allergen Information
Contains gluten, dairy, and tree nuts if using optional garnishes. Make substitutions as needed for dietary restrictions.
Nutritional Information
Per serving with feta and nuts: 340 calories, 13 g total fat, 48 g carbohydrates, 9 g protein
Save Try serving with a chilled glass of crisp wine, or pack leftovers in a lunchbox for a nourishing meal the next day.
Kitchen Guide
- → What is the best way to roast broccoli for this dish?
Roast broccoli florets with olive oil, salt, and pepper at 425°F until edges are crisp and caramelized, about 20-25 minutes.
- → Can I substitute farro for another grain?
Yes, quinoa or brown rice work well as gluten-free alternatives while maintaining a chewy texture.
- → How do you make the garlic-lemon dressing?
Sauté minced garlic in olive oil briefly, then stir in fresh lemon zest, lemon juice, honey or maple syrup, and optional chili flakes.
- → What garnishes enhance the flavor and texture?
Fresh parsley, toasted pine nuts or almonds, and crumbled feta add freshness, crunch, and creaminess respectively.
- → Is this dish suitable for vegan diets?
Omit crumbled feta or use a plant-based alternative to keep the dish vegan-friendly.