Pin It 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 warm roasted broccoli dish for my family on a rainy weeknight, and everyone loved how comforting and vibrant it tasted. The farro base soaks up the lemony dressing, making each bite hearty yet refreshing.
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
Instructions
- Prep the vegetables:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast broccoli and onion:
- Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Arrange in a single layer and roast for 20–25 minutes, turning halfway, until golden and crisp at the edges.
- Cook the farro:
- Combine farro and water (or broth) in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until tender and chewy. Drain any excess liquid.
- Make the dressing:
- Heat 1 tablespoon olive oil in a small skillet over medium-low. Add minced garlic and sauté for 1–2 minutes until fragrant. Remove from heat and stir in lemon zest, juice, honey or maple syrup, and chili flakes (if using).
- Assemble:
- Fluff farro with a fork, season with a pinch of salt, and spread on a platter or in bowls.
- Top and garnish:
- Arrange roasted broccoli and onion over farro, drizzle with dressing, and garnish with parsley, nuts, and feta (if desired). Serve warm.
Pin It 
This recipe quickly became a family favorite for weeknight dinners and potlucks. Everyone enjoys personalizing their bowl with nuts or cheese—or skipping them for a plant-based take.
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 nuts used. For allergen-friendly swaps, use quinoa or brown rice for gluten-free, omit nuts, or choose vegan cheese.
Nutritional Information
Per serving (with feta and nuts): 340 calories, 13 g fat, 48 g carbohydrates, 9 g protein
Pin It 
Bring this dish to your next gathering or enjoy for a hearty weeknight dinner. The roasted broccoli and lemony dressing shine together!
Recipe Questions & Answers
- → What is the best way to roast broccoli for caramelization?
Roast broccoli florets at 425°F (220°C) on a single layer, flipping halfway through 20–25 minutes to achieve golden edges and a crisp-tender texture.
- → How do I cook farro to maintain a chewy texture?
Simmer rinsed farro in water or broth for 20–25 minutes until tender but still chewy, then drain any excess liquid before serving.
- → Can I substitute the farro for a gluten-free grain?
Yes, quinoa or brown rice can replace farro for gluten-free options without losing texture or flavor balance.
- → How is the garlic-lemon dressing prepared?
Sauté minced garlic briefly until fragrant, then remove from heat and stir in lemon zest, lemon juice, a touch of honey or maple syrup, and optional chili flakes for brightness and mild spice.
- → What garnish options enhance the dish?
Fresh parsley, toasted pine nuts or slivered almonds, and crumbled feta cheese can be added for flavor complexity and texture contrast.
- → How can I make this dish vegan-friendly?
Simply omit the feta cheese or use a plant-based alternative to keep the dish vegan while maintaining rich flavors.