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Korean BBQ Roasted Vegetables with Farro Recipe

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★★★★★

4.8 from 98 reviews

This Korean BBQ Roasted Vegetables with Farro recipe offers a delicious and healthy meal featuring a medley of caramelized vegetables coated in Korean BBQ teriyaki sauce, served over nutty farro, and finished with a tangy sesame dressing and toasted sesame seeds for extra flavor and crunch.

Ingredients

Scale

Vegetables

  • 1 small red bell pepper, chopped
  • 1 small zucchini, sliced into half-moons
  • 1 small red onion, coarsely chopped
  • 1 cup broccoli florets
  • 1 cup shiitake mushrooms, sliced
  • 2 tablespoons olive oil
  • ¼ cup Kikkoman® Teriyaki Takumi, Korean BBQ

Grain

  • 1 cup uncooked farro

For Serving

  • 1 tablespoon Kikkoman® Teriyaki Takumi, Korean BBQ
  • 1 tablespoon Kikkoman® Rice Vinegar
  • 1 teaspoon Kikkoman® Sesame Oil
  • 2 tablespoons green onion, chopped
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Preheat the Oven: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting the vegetables.
  2. Toss the Vegetables: In a mixing bowl, combine the chopped red bell pepper, sliced zucchini, coarsely chopped red onion, broccoli florets, and sliced shiitake mushrooms. Drizzle with 2 tablespoons of olive oil and ¼ cup of Kikkoman® Teriyaki Takumi Korean BBQ sauce, then toss well to coat all the vegetables evenly.
  3. Roast the Vegetables: Spread the coated vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, flipping the vegetables once halfway through cooking. Roast until they are tender and nicely caramelized.
  4. Cook the Farro: While the vegetables are roasting, cook 1 cup of farro according to the package instructions, typically simmering in water until tender and slightly chewy. Drain any excess water when done.
  5. Prepare the Sauce Mixture: In a small bowl, whisk together 1 tablespoon Kikkoman® Teriyaki Takumi Korean BBQ sauce, 1 tablespoon Kikkoman® Rice Vinegar, and 1 teaspoon Kikkoman® Sesame Oil to create a flavorful dressing.
  6. Assemble the Dish: Transfer the cooked farro to a serving plate or bowl. Top with the roasted vegetables. Drizzle the prepared sauce mixture over the dish.
  7. Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the dish for added texture and flavor. Serve warm or at room temperature for a satisfying meal.

Notes

  • For a nuttier flavor, toast the farro in a dry skillet for a few minutes before cooking.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the vegetables before roasting.
  • Farro can be substituted with other grains like quinoa or brown rice if desired.
  • Be sure to flip the vegetables halfway through roasting to ensure even caramelization and tenderness.
  • This dish can be served as a main course or a hearty side.

Keywords: Korean BBQ vegetables, roasted vegetables, farro recipe, healthy vegetarian meal, Korean teriyaki, roasted mushroom dish

Find it online: https://www.sanacooks.com/korean-bbq-roasted-vegetables-with-farro-recipe/