I can’t stop roasting strawberries.
I’m not a fan of vegetables, but I adore fruit—so much that I sometimes imagine living on fruit alone. Then bacon, chocolate and cheese enter my thoughts and priorities shift. Still, the urge to roast fruit has been relentless. After a wild blueberry roasting phase last year and a recent stint roasting grapes, strawberries were the natural next target. There’s something oddly satisfying about watching fruit caramelize until it loosens and bubbles.
Recently I’ve also become obsessed with chewy grains. Texture matters, and farro delivers—chewy, nutty and hearty. I combined chewy farro with roasted strawberries, tender asparagus that was on its last legs, and plenty of goat cheese. The cheese melted into the hot grain, the strawberry juices simmered through, and the result was almost like a creamy risotto, but with more bite. It’s an ideal side that’s both comforting and bright.
Serve it on its own as a snack, alongside crispy roasted chicken or a light white fish, or mix in shredded or caramelized chicken for a fuller meal. Either way, it’s a delicious, slightly messy dish—one that’s worth the cleanup.
Roasted Strawberry Farro
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Ingredients
- 1 cup farro
- 2 cups water
- 10 large strawberries, quartered
- 1 teaspoon olive oil
- 8 asparagus spears, stems removed and cut into chunks
- 1/4 sweet onion, chopped
- 2 ounces goat cheese, crumbled
- salt & pepper
Instructions
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Preheat the oven to 375°F (190°C). In a saucepan over medium-high heat, combine the farro, water and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover and cook until the farro absorbs the water and remains chewy, about 30 minutes.
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When the oven is hot, toss the quartered strawberries with 1/2 teaspoon olive oil and a pinch of salt. Spread them on a nonstick sheet and roast for 20–25 minutes, until they are soft, caramelized and juicy. Meanwhile, heat a small skillet over medium heat, add the remaining olive oil, the chopped onion, asparagus and a pinch of salt, and sauté until tender, about 6–8 minutes.
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When the farro is done, combine it in a bowl with the roasted strawberries and their juices, sautéed onion and asparagus, and the crumbled goat cheese. Taste and adjust with salt and pepper. If you like, sprinkle toasted almonds on top for extra crunch.
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Thank you—I appreciate you!
Also: it’s pink. I’m totally cliché about that, but I loved it.