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.
