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 a weeknight family dinner when I wanted something satisfying but not heavy. The roasted broccoli and bright lemon dressing turned out to be an instant favorite, and it’s now requested regularly.
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
- Toasted pine nuts or slivered almonds (optional): 2 tbsp
- Feta cheese (optional, omit for vegan): 30 g (about 1/4 cup), crumbled
Instructions
- Prep 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 in a single layer.
- Roast broccoli:
- Roast for 20–25 minutes, flipping halfway, until broccoli is golden and edges are crisp.
- 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 excess liquid.
- Prepare dressing:
- While farro cooks, heat 1 tablespoon olive oil in a small skillet over medium-low. Add garlic and sauté for 1–2 minutes until fragrant, not browned. Remove from heat, stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes.
- Serve:
- Fluff farro with fork and season with salt. Spread on serving platter or bowls. Top with roasted broccoli and onion. Drizzle dressing over vegetables.
- Garnish:
- Add parsley, nuts, and feta if using. Serve warm.
Save This is the kind of meal my family gathers around after busy days. Everyone chips in with prepping and garnishing, and we always end up adding a little extra lemon for brightness.
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). Omit nuts and cheese as needed. Always check ingredient labels for allergens.
Nutritional Information
Per serving (with feta and nuts): Calories: 340, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 9 g.
Save Serve warm and share at the table for a simple hearty meal. Add a squeeze of extra lemon before serving for a burst of freshness.
Recipe Help & Answers
- → How do I achieve perfectly roasted broccoli?
Roast broccoli florets at 425°F for 20-25 minutes, flipping halfway. Use olive oil, salt, and pepper to enhance caramelization and crisp edges.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice are great gluten-free alternatives that maintain a similar texture and absorb flavors well.
- → What’s the best way to prepare the garlic-lemon dressing?
Sauté minced garlic briefly in olive oil until fragrant, then mix with lemon zest, lemon juice, honey or maple syrup, and optional chili flakes for balanced acidity and sweetness.
- → How do I make this dish vegan?
Simply omit the feta cheese or replace it with a plant-based cheese alternative to keep the dish plant-friendly.
- → What nuts work best as garnishes?
Toasted pine nuts or slivered almonds add a delightful crunch and complement the roasted flavors well.
- → Can this dish be served cold?
While best enjoyed warm to highlight the garlic-lemon dressing and roasted notes, it can be served at room temperature or slightly chilled as a salad variation.