Farro With Roasted Vegetables (Print Version)

Wholesome farro paired with caramelized roasted vegetables for a satisfying Mediterranean-inspired meal.

# 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 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 chopped fresh parsley
16 - 2 tablespoons crumbled feta cheese, optional

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with 2 tablespoons olive oil, thyme, oregano, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until 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 a simmer, cover, and cook for 25 to 30 minutes until tender but still chewy. Drain excess liquid if necessary.
05 - In a large bowl, combine cooked farro, 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 using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in just an hour and actually tastes better when made ahead, so meal prep becomes effortless.
  • One pan for vegetables means minimal cleanup, and the whole thing is flexible enough to work with whatever you have in your crisper drawer.
02 -
  • Don't crowd the vegetables on the pan—I learned this the hard way after making a soggy batch that steamed instead of roasted, and now I use two sheets if needed.
  • Farro keeps cooking even after you drain it, so pulling it off the heat when it still has the tiniest bit of bite actually gives you better texture the next day.
03 -
  • Toast your farro dry in the pan for a minute before adding liquid if you want deeper nutty flavor, though this isn't essential—it just nudges the taste in that direction.
  • Save a handful of roasted vegetables before tossing everything together so you can scatter them on top at the end for texture contrast and visual appeal.
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