Save The smell of roasting vegetables always pulls me into the kitchen, no matter what else I'm doing. I first made this farro dish on a rainy Sunday when I needed something comforting but didn't want to spend hours at the stove. The combination of chewy grains and sweet, caramelized vegetables felt like discovering a secret handshake between comfort food and something slightly more sophisticated. Now it's my go-to when I want food that hugs back.
Last winter I brought this to a potluck and watched my friend's teenage son go back for thirds, then ask for the recipe. Something about the balsamic hitting the roasted vegetables makes people forget they're eating something so wholesome.
Ingredients
- 1 cup farro: This ancient grain has a nutty sweetness that stands up beautifully to bold roasted flavors and keeps its texture unlike rice that can turn mushy
- 3 cups vegetable broth: Cooking farro in broth instead of water infuses every grain with subtle depth that water simply cannot provide
- 1 red bell pepper: Red peppers sweeten dramatically in the oven, becoming almost candy-like when they get those nice charred edges
- 1 zucchini: Dice these slightly larger than other vegetables since they shrink more than you expect during roasting
- 1 red onion: Red onions mellow into something almost sweet when roasted, losing all that harsh raw bite
- 1 medium carrot: Carrots add natural sweetness and a pop of color that makes the whole dish look more vibrant
- 1 cup cherry tomatoes: These burst in the oven and create little pockets of concentrated tomato flavor throughout the dish
- 2 tablespoons olive oil: This helps the vegetables caramelize properly instead of just steaming in their own juices
- 1 teaspoon dried thyme: Thyme's earthy flavor bridges the gap between the hearty farro and sweet roasted vegetables
- 1 teaspoon dried oregano: This gives the dish that Mediterranean backbone that makes everything taste cohesive
- 2 tablespoons extra-virgin olive oil: Save your good oil for the finish since heating destroys those delicate fruity notes
- 1 tablespoon balsamic vinegar: The acidity cuts through the richness of roasted vegetables and ties everything together
- 1/4 cup chopped fresh parsley: Fresh herbs at the end brighten the whole dish and make it taste alive rather than cooked
- 2 tablespoons crumbled feta cheese: The salty creaminess is optional but honestly makes the dish feel complete
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper because scrubbing roasted vegetable residue off pans is nobody's idea of fun
- Prep the vegetables:
- Toss the bell pepper, zucchini, red onion, carrot, and cherry tomatoes with olive oil, thyme, oregano, salt, and pepper until everything is evenly coated
- Roast until golden:
- Spread vegetables on your prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they're tender and starting to caramelize in spots
- Cook the farro:
- While vegetables roast, rinse the farro, combine it with broth in a saucepan, bring to a boil, then simmer covered for 25 to 30 minutes until tender but still pleasantly chewy
- Bring it together:
- Combine the cooked farro with roasted vegetables, drizzle with the extra olive oil and balsamic vinegar, then toss gently until everything is well distributed
- Finish and serve:
- Stir in fresh parsley, scatter feta on top if you're using it, and serve while still warm or let it cool to room temperature
Save This dish has become my peace offering whenever tensions run high at home. Something about the combination of warm grains and roasted vegetables makes people relax into their chairs and stay at the table longer than planned.
Make It Your Own
I've learned that eggplant and mushrooms work beautifully in place of or alongside the vegetables listed here. Butternut squash takes longer to roast, so cube it small and add it to the sheet pan first, giving it a ten minute head start before the other vegetables join the party.
Serving Suggestions
This farro holds up remarkably well at room temperature, making it ideal for potlucks, picnics, or packed lunches. I've also served it alongside simple grilled chicken or fish when I want something more substantial, and it never fails to disappear from the serving bowl first.
Storage and Reheating
The flavors actually develop and meld when this sits overnight, so don't hesitate to make it ahead. Store it in an airtight container in the refrigerator for up to four days, though in my house it rarely lasts past day two. When reheating, add a splash of water or olive oil and warm gently.
- Reheated farro benefits from a squeeze of fresh lemon juice to wake everything back up
- The feta gets stronger as it sits, so add fresh cheese to leftovers rather than reheating with the original feta already mixed in
- This freezes surprisingly well for up to two months if you omit the fresh parsley and add it after thawing
Save There's something deeply satisfying about a dish that feels substantial without leaving you heavy. This farro has that rare quality of being both comforting and energizing, the kind of food that makes you feel taken care of.
Recipe FAQ Section
- → Do I need to rinse farro before cooking?
Yes, rinsing farro under cold water removes any dust or debris and helps ensure a cleaner flavor. It's a quick step that makes a noticeable difference in the final dish.
- → Can I use different vegetables?
Absolutely. This bowl is highly adaptable. Eggplant, mushrooms, butternut squash, Brussels sprouts, or sweet potatoes all roast beautifully alongside the farro. Use what's in season or what you have on hand.
- → Is farro gluten-free?
No, farro is a wheat-based grain and contains gluten. If you need a gluten-free alternative, try substituting with quinoa, brown rice, or sorghum, adjusting cooking times accordingly.
- → How long does this keep in the refrigerator?
The finished dish stores well for 4-5 days in an airtight container. The flavors actually develop and meld over time, making it excellent for meal prep. Serve chilled or gently reheated.
- → Can I make this vegan?
Simply omit the feta cheese or replace it with a vegan feta alternative. The rest of the dish is naturally plant-based, using vegetable broth and olive oil for flavor.
- → What's the difference between pearled and whole farro?
Pearled farro has some bran removed and cooks faster (15-20 minutes), while whole farro retains all bran and takes longer (25-30 minutes). Both work here—just adjust cooking time based on what you buy.