# What You Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (about 1.1 lbs)
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 (20 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; omit for vegan)
# Directions:
01 - Heat the oven to 425°F and 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 ground black pepper. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, turning halfway through, until the broccoli is golden and edges are crisp.
04 - Combine rinsed farro and water or broth in a saucepan. Bring to a boil, then cover and simmer over low heat for 20 to 25 minutes until tender yet chewy. Drain any remaining liquid.
05 - While farro cooks, warm 1 tablespoon olive oil in a small skillet over medium-low heat. Add minced garlic and sauté 1 to 2 minutes until fragrant without browning. Remove from heat and stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes if using.
06 - Fluff the cooked farro with a fork and season lightly with salt. Spread it evenly on a serving platter or individual plates.
07 - Top the farro with the roasted broccoli and onions. Drizzle the garlic-lemon dressing evenly over the vegetables.
08 - Sprinkle with chopped parsley, toasted nuts, and crumbled feta if using. Serve warm.
