Herb Roasted Veggie Farro

Name: Herb Roasted Veggie Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 carrot, diced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley, chopped; Grated Parmesan cheese (optional)

Highlighted under: Healthy & Light

I love making Herb Roasted Veggie Farro for its vibrant colors and flavors. This dish combines nutty farro with a medley of roasted vegetables and fragrant herbs, creating a wholesome meal that’s both nourishing and satisfying. The earthy flavors meld together beautifully, making each bite a delightful experience. Plus, the preparation is simple and the cooking time is quick, allowing me to whip this up any night of the week. It’s a wonderful way to showcase seasonal produce while enjoying a hearty grain.

Created by

Emily

Last updated on 2026-01-18T04:07:14.263Z

When I first made Herb Roasted Veggie Farro, I was amazed at how effortlessly the flavors came together. The key is to roast the vegetables until they're slightly caramelized; this enhances their natural sweetness and adds depth to the dish. I found that using fresh herbs like thyme and rosemary truly elevates the taste, making the meal aromatic and delicious.

Experimenting with the vegetables is part of the fun! I’ve used bell peppers, zucchini, and carrots, but you can adapt it based on what you have on hand. To ensure even cooking, I always cut the veggies into similar sizes. This dish is perfect for weeknight dinners or meal prep and keeps well in the fridge!

        Why You'll Love This Recipe
        Nutty farro that provides a delightful texture
A colorful array of roasted veggies packed with flavor
Versatile recipe that’s perfect for any season

      

Understanding Farro

Farro is an ancient grain that offers a delightful, chewy texture and a nutty flavor, making it a perfect base for this dish. Its high fiber content not only enhances the nutritional profile but also helps to keep you feeling full longer. As you cook it, make sure to soak farro for at least 30 minutes beforehand if you want to reduce cooking time and improve digestibility. But if you're in a hurry, using the recommended simmering time of 25 minutes will still yield a tender result.

When cooking farro, it's essential to remember that the cooking time can vary depending on whether you're using pearled, semi-pearled, or whole farro. Pearled farro generally cooks the fastest, while whole farro might take a bit longer. Keep an eye on it and taste as you go; it should be tender yet slightly firm when done, providing that lovely texture. This helps it stand up well against the roasted veggies in the final dish.

Perfecting Your Roasted Vegetables

Roasting vegetables not only enhances their natural sweetness but also adds a beautiful caramelization that elevates the dish. For even cooking, cut your vegetables into uniform pieces to ensure they roast at the same rate. I find that a mix of sizes can be delightful—just ensure denser vegetables like carrots are chopped a bit smaller, while softer veggies like zucchini can be left slightly larger. Remember to toss the veggies in oil thoroughly to help them roast instead of steam.

Keep an eye on the oven; you'll know the vegetables are ready when they’re tender and golden around the edges. If you prefer a little more char for depth of flavor, leave them in for an extra 5 minutes, but be cautious to not let them burn. You can also add a splash of balsamic vinegar or squeeze of lemon juice towards the end of roasting for a bright, zesty finish that further enhances the dish.

Ingredients

For the Farro and Veggies

1 cup farro
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 carrot, diced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

For Garnish

Fresh parsley, chopped
Grated Parmesan cheese (optional)

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Cook the Farro

In a medium pot, bring the vegetable broth to a boil. Add farro, reduce heat, and simmer for about 25 minutes or until tender. Drain and set aside.

Prepare the Vegetables

On a baking sheet, toss the zucchini, bell pepper, cherry tomatoes, and carrot with olive oil, thyme, rosemary, salt, and pepper. Spread evenly.

Roast the Vegetables

Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized.

Combine and Serve

In a large bowl, combine the cooked farro and roasted vegetables. Toss gently and adjust seasoning if needed. Garnish with fresh parsley and Parmesan cheese, if desired.

Pro Tips

For extra flavor, you can add a splash of balsamic vinegar to the veggies before roasting.

How to Store and Reheat

Herb Roasted Veggie Farro stores well in the refrigerator for up to four days. To keep the flavors fresh, store the farro and roasted vegetables separately in airtight containers. This will prevent the farro from getting soggy from the moisture of the veggies. When you're ready to enjoy the leftovers, reheat them in a skillet over medium heat. Adding a splash of broth or water can help revive their flavors and moisture as they warm up.

If you want to enjoy this dish over a longer period, it can also be frozen. Place portions in freezer-safe containers and keep for up to three months. To reheat from frozen, can place it in the fridge overnight to thaw before reheating or use the microwave, adding a little liquid to prevent drying out. This versatility makes it a fantastic option for meal prep.

Serving Suggestions

To further elevate your Herb Roasted Veggie Farro, consider adding a protein source such as grilled chicken, tofu, or chickpeas. This not only rounds out the meal but also boosts its nutritional value. I like to serve mine with a side of garlic bread or a fresh green salad for a balanced table that’s packed with flavors and textures.

For an extra layer of flavor, drizzle your serving with a homemade or store-bought vinaigrette, or consider a sprinkle of feta cheese for a salty, tangy kick. You can also switch up the herbs based on your preference or what you have on hand; fresh basil or dill could be delightful alternatives to thyme and rosemary, introducing a different but complementary flavor profile.

Questions About Recipes

→ Can I use other grains instead of farro?

Absolutely! Quinoa or barley would also work well in this recipe.

→ How can I make this dish vegan?

Simply omit the Parmesan cheese or use a vegan alternative.

→ Can I prep this ahead of time?

Yes, you can prepare the farro and chop the veggies in advance. Just roast them when you're ready to eat.

→ What are some good vegetable substitutes?

Feel free to swap in seasonal vegetables like asparagus or broccoli based on your preference.