# Components:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approx. 17.6 oz)
02 - 1 medium red onion, sliced into thin wedges
→ Grains
03 - 1 cup farro, rinsed (6.7 oz)
04 - 2 1/2 cups water or vegetable broth (20 fl oz)
→ 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 additional 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 (1.1 oz), optional
# Method:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - In a bowl, combine broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Toss to coat evenly.
03 - Arrange the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, turning halfway through, until edges are crisp and broccoli is golden.
04 - Meanwhile, place rinsed farro and water or broth into a saucepan. Bring to a boil, then cover and reduce heat to simmer for 20 to 25 minutes until tender yet chewy. Drain any excess liquid.
05 - Heat remaining 1 tablespoon olive oil in a small skillet over medium-low. Sauté minced garlic for 1 to 2 minutes until fragrant, avoiding browning. Remove from heat and stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes if desired.
06 - Fluff the cooked farro with a fork, season with a pinch of salt, and spread onto a serving platter or individual plates.
07 - Top the farro with roasted broccoli and onions. Drizzle the garlic-lemon dressing evenly over the vegetables.
08 - Sprinkle chopped parsley, toasted nuts, and crumbled feta if using. Serve warm.
