Are you tired of boring, bland side dishes that leave your taste buds begging for excitement? Prepare to be blown away by this incredibly vibrant and nutritious Roasted Asparagus and Red Pepper Farro – a Mediterranean-inspired dish that promises to elevate your culinary game in just 35 minutes! With a perfect balance of tender, nutty farro, crisp-roasted vegetables, and a sprinkle of savory Parmesan, this recipe is about to become your new go-to meal that looks like it was crafted by a professional chef.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup farro
- 1 bunch asparagus, trimmed
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Rinse the farro thoroughly under cold water. In a medium saucepan, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the farro is tender but still has a slight bite.
- While the farro is cooking, prepare the vegetables. Wash the asparagus and trim off the tough woody ends by snapping them where they naturally break. Cut the red bell pepper into thin, even slices.
- Place the trimmed asparagus and sliced red bell peppers on the prepared baking sheet. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to ensure even coating.
- Spread the vegetables in a single layer on the baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 12-15 minutes, turning once halfway through, until the asparagus is tender and slightly crisp at the edges and the red peppers are slightly charred.
- Once the farro is cooked, drain any excess water and transfer to a large serving bowl. Fluff with a fork to separate the grains.
- Add the roasted asparagus and red peppers to the farro. Gently toss to combine, allowing the vegetables to mix evenly with the grain.
- Sprinkle the grated Parmesan cheese over the top of the dish. The residual heat will slightly melt the cheese, adding a rich, savory flavor.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm as a hearty side dish or light main course.
Tips
- Always rinse your farro thoroughly to remove any excess starch and ensure a fluffy, separate grain texture.
- Don't overcrowd your baking sheet when roasting vegetables – this ensures they roast, not steam, giving you those delicious caramelized edges.
- For extra flavor, try adding a splash of lemon juice or a drizzle of balsamic glaze just before serving.
- Choose fresh, firm asparagus with tight, compact tips for the best roasting results.
- If you want to make this dish vegan, simply omit the Parmesan cheese or substitute with nutritional yeast.
- This recipe is incredibly versatile – try adding grilled chicken or chickpeas for a more substantial meal.
- Leftovers can be stored in the refrigerator for 2-3 days and make an excellent cold salad or quick reheated lunch.
Nutrition Facts
Calories: 155kcal
Carbohydrates: 14g
Protein: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 8mg
