Farro With Roasted Vegetables (Printable Version)

Wholesome farro paired with sweet roasted vegetables and herbs

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

# Directions:

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 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 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 tastes intentional and restaurant-worthy, but honestly comes together in about an hour with zero fussing.
  • The vegetables get this incredible sweetness from roasting, which means you're eating something that feels indulgent and healthy at the same time.
  • You can eat it warm straight from the pan or pack it cold for lunch, and it somehow tastes better the next day.
02 -
  • If your farro still feels hard after 30 minutes of cooking, give it another 5 to 10 minutes—every grain cooks at slightly different speeds depending on how old it is and how much moisture it's already absorbed.
  • Don't skip the halfway stir when roasting vegetables; it's the difference between some pieces turning golden brown and others staying pale and steamed.
03 -
  • If your tomatoes are watery, halve them and roast them cut-side down so they caramelize instead of releasing all their liquid into the pan.
  • Let everything cool to room temperature before combining with the feta so the cheese doesn't soften or melt into the warm farro—you want those tangy crumbles to stand out.
Go Back