Farro With Roasted Vegetables

The first time I made farro, I accidentally cooked way too much and ended up eating it for breakfast with maple syrup and walnuts like oatmeal. It was surprisingly delicious, but this roasted vegetable version has become my actual go-to dinner. The chewy, nutty grain paired with sweet caramelized vegetables feels like something you'd order at a cozy neighborhood restaurant, yet it comes together with barely any effort.

Last autumn, my sister came over feeling completely overwhelmed by life, and I put a sheet pan of vegetables in the oven while we sat at the kitchen counter drinking wine. By the time the vegetables came out all golden and fragrant, the whole house smelled comforting and warm. We stood over the stove mixing everything together, sneaking pieces of roasted zucchini straight from the pan, and she told me it was exactly what she needed.

Ingredients

• 1 cup farro (uncooked): This ancient Italian grain has a satisfying chew that holds up beautifully against roasted vegetables, and rinsing it before cooking removes any dusty bitterness
• 3 cups vegetable broth or water: Using broth instead of plain water adds subtle depth to the grain as it simmers
• 1 red bell pepper, diced: Red peppers become incredibly sweet when roasted, adding bright pops of color and natural sweetness
• 1 zucchini, diced: Zucchini caramelizes nicely in the oven and absorbs all those Mediterranean herbs
• 1 red onion, cut into wedges: The wedges hold their shape during roasting and develop almost jammy sweetness
• 1 medium carrot, sliced: Carrots add earthy sweetness and a lovely orange color to the vegetable medley
• 1 cup cherry tomatoes, halved: These burst and concentrate into little flavor bombs while roasting
• 2 tablespoons olive oil: This helps the vegetables caramelize properly instead of just steaming
• 1 teaspoon dried thyme: Thyme pairs perfectly with roasted vegetables and adds that Mediterranean flair
• 1 teaspoon dried oregano: Oregano brings that classic Italian herb flavor that makes everything taste cozy
• 1/2 teaspoon salt: This enhances the natural sweetness of the vegetables as they roast
• 1/4 teaspoon freshly ground black pepper: A little heat balances the sweetness of the roasted vegetables
• 2 tablespoons extra-virgin olive oil: This finishing oil brings a fruity, peppery note that ties everything together
• 1 tablespoon balsamic vinegar: The acidity cuts through the richness and adds a subtle sweet-tangy depth
• 1/4 cup chopped fresh parsley: Fresh herbs brighten the dish and add a pop of green color
• 2 tablespoons crumbled feta cheese (optional): The salty creaminess creates perfect little pockets of flavor throughout

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your oven ready:

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to make cleanup easier later.

Prep the vegetables:

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 until everything is evenly coated.

Roast until golden:

Spread the vegetables evenly on your prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until theyre caramelized and tender.

Cook the farro:

Meanwhile, rinse your farro under cold water, then combine it with vegetable broth in a medium saucepan, bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until tender but still pleasantly chewy.

Bring it all together:

In a large bowl, combine the cooked farro with those gorgeous roasted vegetables, 2 tablespoons extra-virgin olive oil, and balsamic vinegar, tossing gently.

Finish and serve:

Stir in the fresh parsley and top with crumbled feta cheese if you're using it, then serve warm or let it come to room temperature.

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This recipe became my go-to contribution for potluck dinners after a friend told me it was the only dish that disappeared completely at her summer gathering. There's something about the combination of chewy grain and sweet roasted vegetables that appeals to absolutely everyone, even people who claim they don't like grains.

Making It Your Own

I've discovered that eggplant and butternut squash work beautifully in place of some of the vegetables during fall. The key is keeping your pieces roughly the same size so everything roasts evenly. Sometimes I add a handful of arugula at the end for a peppery contrast.

The Farro Factor

If you can only find pearled farro, it will cook faster than semi-pearled, so adjust accordingly and taste frequently. I once used wheat berries instead and they took twice as long, so stick to farro for the timing to work. The grain should retain some texture, not become mushy.

Serving Suggestions

This works as a standalone meal or alongside grilled fish, roasted chicken, or even in lettuce cups for a lighter version. In summer, I add fresh basil and maybe some mozzarella instead of feta.

• Try serving it over a bed of baby spinach for extra nutrients
• Add a squeeze of lemon juice right before serving to brighten everything
• Top with toasted pine nuts or walnuts for satisfying crunch

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There's something deeply satisfying about a recipe that transforms simple pantry ingredients into something that feels special and nourishing. This farro bowl is exactly that kind of everyday magic.

Recipe FAQs

→ What does farro taste like?

Farro has a nutty, earthy flavor with a pleasant chewy texture similar to barley but slightly lighter. It absorbs flavors well and provides substantial body to grain bowls and salads.

→ Do I need to soak farro before cooking?

No soaking is required for farro. Simply rinse under cold water and simmer in broth or water for 25-30 minutes until tender but still chewy. Some varieties may cook slightly faster, so check for doneness near the end of cooking time.

→ Can I make this ahead of time?

Absolutely. This dish actually improves after a few hours as the flavors meld together. Store in an airtight container in the refrigerator for up to 5 days. Serve warm, at room temperature, or cold straight from the refrigerator.

→ What vegetables work best for roasting?

Root vegetables, brassicas, and sturdy vegetables like bell peppers, zucchini, eggplant, carrots, sweet potatoes, and onions roast beautifully. Avoid delicate vegetables like spinach or delicate lettuces as they wilt too quickly in high heat.

→ Is farro gluten-free?

Farro contains gluten as it is a type of wheat. For a gluten-free alternative, try substituting with quinoa, brown rice, sorghum, or buckwheat groats, adjusting cooking times accordingly.

→ How do I know when farro is done cooking?

Farro is properly cooked when it's tender but still retains a slight chew—similar to al dente pasta. It should not be mushy or soft throughout. Taste a few grains during the last few minutes of cooking to achieve the perfect texture.