If you’re on the hunt for a vibrant, nutritious, and utterly delicious dish, this Korean BBQ Roasted Vegetables with Farro is about to become your new favorite. Packed with colorful roasted veggies perfectly glazed in savory Korean BBQ sauce and served atop nutty, chewy farro, this recipe balances texture and flavor beautifully. It’s a meal that feels both indulgent and wholesome, brightened up with fresh green onions and toasted sesame seeds for that final pop of freshness and crunch. A perfect way to enjoy a comforting plant-forward dinner that’s bursting with bold, savory notes and a subtle hint of sweetness.

Korean BBQ Roasted Vegetables with Farro Recipe - Recipe Image

Ingredients You’ll Need

The secret to this Korean BBQ Roasted Vegetables with Farro lies in its simplicity and the harmony of fresh, quality ingredients. Each component plays an essential role, from the tender-crisp veggies providing a rainbow of colors and textures, to the hearty farro grounding the dish with its chewy bite. The Kikkoman® Teriyaki Takumi sauce is the star, lending the magical smoky-sweet Korean BBQ flavor that pulls everything together.

1 small red bell pepper, chopped: Adds a vibrant pop of color and a sweet crunch.
1 small zucchini, sliced into half-moons: Offers mild earthiness and tender texture when roasted.
1 small red onion, coarsely chopped: Brings sharpness and slight caramelized sweetness.
1 cup broccoli florets: Provides a satisfying bite and green freshness.
1 cup shiitake mushrooms, sliced: Infuses umami depth and meaty texture.
2 tablespoons olive oil: Ensures perfect roasting and adds richness.
¼ cup Kikkoman® Teriyaki Takumi, Korean BBQ: The rich, smoky-sweet glaze that defines the dish.
1 cup uncooked farro: A nutty, chewy grain that makes the meal hearty and filling.

How to Make Korean BBQ Roasted Vegetables with Farro

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper to keep things clean and crisp. Toss the chopped red bell pepper, zucchini, red onion, broccoli florets, and sliced shiitake mushrooms with olive oil and ¼ cup of the Kikkoman® Teriyaki Takumi Korean BBQ sauce in a bowl. Make sure every piece is glossy and well coated so all those delicious flavors soak in. Spread the veggies out evenly on the baking sheet—crowded veggies steam instead of roast, and we want caramelized perfection here! Roast for 15-20 minutes, flipping once halfway through, until the vegetables are tender and carry that irresistible golden caramelization on their edges.

Step 2: Cook the Farro

While your veggies are roasting, it’s time to get the farro going. Follow the package instructions, typically simmering in salted water until tender but still pleasantly chewy—this usually takes around 25-30 minutes. Farro’s nutty flavor and chewy texture are what make Korean BBQ Roasted Vegetables with Farro so satisfying to eat. Once cooked, drain any excess water and set it aside, keeping it warm if possible.

Step 3: Whip Up the Finishing Sauce

In a small bowl, whisk together 1 tablespoon of Kikkoman® Teriyaki Takumi Korean BBQ sauce, 1 tablespoon of Kikkoman® Rice Vinegar, and 1 teaspoon of Kikkoman® Sesame Oil. This quick sauce brightens and layers additional tang and toasty notes on top of the already-flavorful roasted vegetables and farro, making every bite a flavor celebration.

Step 4: Assemble the Dish

Transfer the cooked farro to a large serving plate or bowl as the base. Pile the roasted Korean BBQ vegetables on top, then drizzle generously with your freshly prepared sauce mixture. Finish by sprinkling chopped green onions and toasted sesame seeds over everything for color, crunch, and that extra burst of flavor. Serve warm or allow it to come to room temperature for a relaxed, casual meal vibe.

How to Serve Korean BBQ Roasted Vegetables with Farro

Garnishes

Fresh green onions and toasted sesame seeds are the perfect finishing touches here, injecting a pop of brightness and texture that complements the sweet-savory sauce and tender roasted vegetables. You can also throw in some thinly sliced fresh chili or a sprinkle of crushed red pepper flakes if you love a little heat to balance the sweet BBQ flavors.

Side Dishes

This dish is wonderfully versatile! Serve Korean BBQ Roasted Vegetables with Farro alongside lightly pickled cucumbers or a crisp Asian-inspired slaw to add a refreshing crunch. If you want to keep things protein-rich, a simple grilled chicken breast or pan-seared tofu dressed with a splash more of that Korean BBQ sauce would round out the meal beautifully.

Creative Ways to Present

For a fun twist, try serving the farro and vegetables inside steamed lettuce cups for a hands-on, interactive experience. Or layer the roasted veggies and farro in a glass bowl for a stunning parfait-like presentation that showcases the vibrant colors and textures. It’s as gorgeous as it is tasty, perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, pack any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors may even deepen overnight, making it a great make-ahead meal for busy days when you need a quick, wholesome dinner.

Freezing

If you want to keep Greek BBQ Roasted Vegetables with Farro longer, you can freeze the roasted vegetables and cooked farro separately in freezer-safe bags or containers for up to 2 months. This allows you to thaw and reheat only what you need without sacrificing flavor or texture.

Reheating

To reheat, warm the farro gently in the microwave or on the stovetop with a splash of water to keep it from drying out. Warm the roasted vegetables in a skillet or oven to bring back some crispness. Drizzle with the sauce mixture again after reheating to refresh the flavors and enjoy as if freshly made.

FAQs

Can I use other grains instead of farro?

Absolutely! While farro is fantastic for its chewy texture and nutty flavor, you can swap in quinoa, brown rice, or barley depending on your preference or what you have on hand.

Is Kikkoman® Teriyaki Takumi the only sauce I can use?

While Kikkoman® Teriyaki Takumi Korean BBQ sauce has a unique smoky-sweet profile perfect for this dish, you can use other good-quality Korean BBQ or teriyaki sauces. Just choose one with balanced flavors to keep the dish delicious.

Can this recipe be made vegan?

Definitely! This Korean BBQ Roasted Vegetables with Farro recipe is naturally plant-based as written. Just double-check that your teriyaki or BBQ sauce is vegan friendly, as some may contain honey or fish ingredients.

How spicy is this dish?

This recipe leans towards savory and sweet without being spicy, making it approachable for most palates. You can add chili flakes or fresh chili slices at the end if you want to spice things up.

Can I grill the vegetables instead of roasting?

Yes, grilling the vegetables adds lovely smoky notes that complement the Korean BBQ flavor beautifully. Just ensure they’re evenly coated in the sauce and cooked until tender and blistered.

Final Thoughts

I can’t recommend this Korean BBQ Roasted Vegetables with Farro recipe enough. It’s the perfect way to brighten up your dinner routine with a dish that’s as wholesome as it is bursting with flavor. Whether you’re cooking for yourself, your family, or friends, this recipe delivers on taste, texture, and simple elegance every time. Give it a try—you just might find yourself making it again and again!