Farro With Roasted Vegetables (Print version)

Wholesome farro combined with caramelized roasted vegetables for a satisfying Mediterranean-inspired bowl.

# What You'll Need:

→ Grains

01 - 1 cup farro, uncooked
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 red onion, cut into wedges
06 - 1 medium carrot, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

→ Dressing and Finish

13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1/4 cup fresh parsley, chopped
16 - 2 tablespoons crumbled feta cheese, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are caramelized and tender.
04 - Rinse farro under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender but still chewy. Drain any excess liquid if necessary.
05 - Transfer cooked farro to a large bowl. Add roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar. Toss gently to combine.
06 - Stir in fresh parsley and top with crumbled feta cheese if desired. Serve warm or at room temperature.

# Tips from the pros:

01 -
  • It's genuinely filling without feeling heavy, which makes it perfect for lunch, dinner, or meal prep that doesn't get boring.
  • The roasting brings out so much natural sweetness in the vegetables that you barely miss any complicated sauces.
  • You can eat it warm straight from the oven or chilled the next morning, and it tastes completely different each way.
02 -
  • Don't crowd the vegetables on the pan—they'll steam instead of caramelize, and you'll miss out on that crucial sweetness that makes this dish work.
  • Farro cooks differently depending on the variety and how old it is, so start checking it around the 25-minute mark rather than waiting the full 30; you want it tender but not mushy.
03 -
  • Buy farro from a source with good turnover, because older grain takes longer to cook and can stay stubbornly firm no matter how long you simmer it.
  • The parchment paper on the baking sheet is not just convenient—it helps the vegetables caramelize more evenly because the heat distributes more consistently than on a bare sheet.
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