There’s something incredibly special about sharing a meal that warms the heart and fills the belly. I’m reminded of summer nights filled with laughter, loved ones gathered around the table, and the irresistible aroma of grilled veggies wafting through the air. As the sun sets, I can almost hear the sizzle on the grill and see the colorful vegetables glistening with flavor. This is why I love making Korean BBQ Roasted Vegetables with Farro—a dish that effortlessly combines comfort, nutrition, and a playful twist on classic flavors. It’s a celebration of vibrant veggies brought together with a touch of Korean magic, and trust me, once you try it, you’ll want to make it a staple in your home!

Why You’ll Love This Recipe

• Easy Weeknight Dinner: This dish comes together in under an hour, making it perfect for busy evenings.
• Highly Customizable: Use whatever vegetables you have on hand—get creative!
• Nutty Farro: Adds a delightful chew and is packed with fiber, keeping you full and satisfied.
• Vibrant Flavors: The marinade brings a wonderful umami punch while remaining health-conscious.

Ingredients

Let’s gather our ingredients! You’ll need the following to whip up this deliciousness:

• 1 cup farro, rinsed
• 2 cups vegetable broth or water
• 2 cups assorted vegetables (bell peppers, zucchini, carrots, mushrooms, etc.)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered!)
• 1 teaspoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 teaspoon gochujang (Korean chili paste; adjust for spice level)
• 1 tablespoon sesame seeds for garnish
• Chopped green onions for topping
• Salt and pepper, to taste

Step-by-Step Instructions

Now, let’s get cooking! Here’s how to make this delightful dish:

1. Cook the Farro: In a medium pot, combine the rinsed farro and vegetable broth or water. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 25-30 minutes, or until the farro is tender and slightly chewy. Drain any excess water if necessary and set it aside. It should have a nutty aroma that surely gets the taste buds dancing!
2. Preheat Your Oven: While the farro is cooking, preheat your oven to 425°F (220°C). This high heat will help our veggies develop a delicious caramelization that’s pure bliss.
3. Prep the Veggies: Chop your assorted vegetables into bite-sized pieces. Think about how they’ll look on your plate! Try to keep them roughly the same size for even cooking—nobody wants a soggy carrot next to a crunchy bell pepper!
4. Make the Marinade: In a large bowl, whisk together the soy sauce, sesame oil, honey (or maple syrup), minced garlic, grated ginger, rice vinegar, and gochujang. This marinade is a flavor explosion waiting to happen!
5. Toss the Vegetables: Add the chopped veggies to the marinade, mixing until they’re well-coated. This is where the magic begins! Let them marinate for about 10-15 minutes; trust me, it’s worth the wait.
6. Roast the Vegetables: Spread the marinated veggies evenly on a baking sheet lined with parchment paper. This helps with cleanup! Pop them in the preheated oven and roast for about 20-25 minutes or until they’re tender and slightly charred on the edges. Your kitchen will smell divine!
7. Combine and Serve: Once the farro is cooked and the veggies are gloriously roasted, combine the two in a serving bowl. Toss everything together, adjusting the seasoning with salt and pepper as needed.
   Top with sesame seeds and chopped green onions for that finishing touch!

Pro Tips & Variations

Now, let’s talk about how to make this dish your own!

• Spice It Up: Want a little more heat? Add a pinch of red pepper flakes or more gochujang to the marinade.
• Fresh Herbs: Toss in some chopped cilantro or basil for an herby twist. It brightens everything beautifully!
• Protein Boost: Add some cooked tofu, tempeh, or chickpeas for a protein punch.
• Whole Grain Options: Swap the farro for quinoa, brown rice, or even cauliflower rice for a grain-free alternative.

Serving Suggestions

To make this meal even more delightful, I love serving this dish with simple sides. A crisp green salad dressed with sesame dressing balances the savory flavors wonderfully. If you enjoy a little crunch, consider serving it with some toasted pita chips or even a light crusty bread to scoop up the veggies! To drink, a fresh lemonade or ginger tea complements the dish beautifully. It’s all about feeling cozy and satisfied around the table!

Storage Tips

Let’s talk about leftovers—you’re definitely going to want to enjoy this again! Here’s how to keep it fresh:

• Refrigeration: Store any leftover roasted veggies and farro in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can also freeze the mixture for up to 3 months. Just make sure it’s in a sealed bag or container to prevent freezer burn!
• Reheating: To reheat, simply warm in the microwave or on a skillet with a splash of water to keep it moist. You’ll want to add a bit more soy sauce or sesame oil for that fresh flavor boost!

Can I use different vegetables?

Absolutely! This recipe is incredibly flexible. Feel free to use whatever veggies you have on hand. Broccoli, asparagus, or even sweet potatoes would work wonderfully. It’s about enjoying what you like!

Is this dish vegan-friendly?

Yes! Just ensure you’re using maple syrup in place of honey, and you’re good to go. All the flavors shine through in a delightful, plant-based way!

How can I make this gluten-free?

To make this dish gluten-free, simply substitute the soy sauce with a gluten-free alternative like tamari. It will still add that umami richness!

Can I make this ahead of time?

Definitely! You can marinate the veggies a day ahead and store them in the refrigerator. When you’re ready, just roast them right before serving. That way, you’ll have both hassle-free prep and deliciousness at your fork!

What should I pair this with?

This could be a stand-alone dish, but if you’re hungry for more, grilled meats or a nice piece of fish make fantastic companions. And let’s not forget a glass of chilled soju for adults—perfect for a Korean BBQ vibe at home!

Conclusion

I hope you get a chance to create your own Korean BBQ Roasted Vegetables with Farro! It’s an explosion of colors, flavors, and textures that I genuinely believe will bring warmth to your table. Don’t hesitate to leave a comment sharing how yours turned out, or if you made any delightful variations! Let’s celebrate the joy of cooking and the connection it brings us. Happy cooking, friends!

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Delicious Korean BBQ Roasted Veggies with Farro Recipe

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• Author: mery
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Savor the flavors of Delicious Korean BBQ Roasted Veggies with Farro This recipe combines crisp veggies and nutty farro for a satisfying dish

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Ingredients

Scale 1x2x3x

1 cup farro, rinsed

2 cups vegetable broth or water

2 cups assorted vegetables (bell peppers, zucchini, carrots, mushrooms, etc.)

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon honey or maple syrup

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 tablespoon rice vinegar

1 teaspoon gochujang

1 tablespoon sesame seeds for garnish

Chopped green onions for topping

Salt and pepper, to taste

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Instructions

Cook the Farro: In a medium pot, combine the rinsed farro and vegetable broth or water. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for about 25-30 minutes, or until the farro is tender and slightly chewy. Drain excess water if necessary and set aside.

Preheat Your Oven: While the farro is cooking, preheat your oven to 425°F (220°C).

Prep the Veggies: Chop the assorted vegetables into bite-sized pieces.

Make the Marinade: In a large bowl, whisk together the soy sauce, sesame oil, honey (or maple syrup), minced garlic, grated ginger, rice vinegar, and gochujang.

Toss the Vegetables: Add the chopped veggies to the marinade, mixing until well-coated. Let them marinate for about 10-15 minutes.

Roast the Vegetables: Spread the marinated veggies evenly on a baking sheet lined with parchment paper. Roast for about 20-25 minutes or until tender and slightly charred.

Combine and Serve: Once the farro is cooked and the veggies are roasted, combine the two in a serving bowl. Toss together, adjust seasoning, and top with sesame seeds and chopped green onions.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Cuisine: Korean

Nutrition

• Serving Size: 4 servings
• Calories: 300 calories
• Sugar: 5 grams
• Fat: 8 grams
• Carbohydrates: 50 grams
• Fiber: 8 grams
• Protein: 10 grams

Keywords: Korean BBQ, Roasted Vegetables, Farro, Vegan Recipe, Easy Dinner, Healthy Meal