# What You'll Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (about 17.6 oz)
02 - 1 medium red onion, cut into thin wedges
→ Grains
03 - 1 cup farro, rinsed (6.7 oz)
04 - 2 1/2 cups water or vegetable broth (10 fl oz)
→ Aromatics & Dressing
05 - 3 tbsp olive oil, divided
06 - 3 large garlic cloves, minced
07 - Zest and juice of 1 large lemon
08 - 1 tsp honey or maple syrup
09 - 1/2 tsp chili flakes, optional
→ Seasonings
10 - 1/2 tsp sea salt, plus more to taste
11 - Freshly ground black pepper, to taste
→ Garnishes
12 - 2 tbsp fresh parsley, chopped
13 - 2 tbsp toasted pine nuts or slivered almonds, optional
14 - 1/4 cup crumbled feta cheese (about 1 oz), optional
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Arrange in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and crisp at edges.
03 - Combine rinsed farro and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until tender but chewy. Drain any excess liquid.
04 - Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat, then stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes if using.
05 - Fluff cooked farro with a fork and season lightly with salt. Spread farro on a serving platter or individual bowls. Top with roasted broccoli and onions. Drizzle garlic-lemon dressing over the vegetables.
06 - Sprinkle parsley, toasted nuts, and crumbled feta cheese over the top if desired. Serve warm.
