Roasted Carrots and Farro is a rustic, nourishing dish that’s full of earthy flavors and satisfying textures. With nutty farro and sweet, caramelized carrots, this recipe balances hearty grains with the natural sweetness of root vegetables, creating a dish that works beautifully as either a main or side. The addition of warm spices like cumin and smoked paprika, along with a touch of maple syrup, enhances the roasted carrots, giving them a delicious depth. This is a perfect recipe for cozy dinners or meal prepping a nutrient-rich option to enjoy throughout the week.
You Will Need
- Farro: A hearty ancient grain with a nutty taste and chewy texture, providing fiber and protein.
- Large Carrots: Sweet and earthy, these are perfect for roasting.
- Olive Oil or Avocado Oil: Adds richness and helps with caramelization.
- Ground Cumin: Offers a warm, earthy flavor that complements the sweetness of the carrots.
- Smoked Paprika: Adds a smoky depth, enhancing the roasted flavor.
- Maple Syrup: Balances the spices with a hint of sweetness.
- Salt and Pepper: Essential for seasoning and bringing out the flavors.
- Vegetable Broth: Used to cook the farro, adding a savory depth.
- Fresh Parsley: Adds a pop of color and fresh flavor as a garnish.
How to Make
- Cook the Farro: Bring the vegetable broth to a boil in a medium pot. Add the rinsed farro, reduce heat, cover, and simmer the farro is tender. Drain any excess liquid and set aside.
- Roast the Carrots: Preheat the oven. Toss the carrots with olive oil, cumin, smoked paprika, maple syrup, salt, and pepper. Spread in a single layer on a baking sheet and roast turning halfway through until tender and caramelized.
- Combine: Mix the roasted carrots with the cooked farro.
- Serve: Garnish with fresh parsley and enjoy warm.
Farro Facts
Farro is an ancient grain rich in protein, fiber, and essential minerals like magnesium and iron. Unlike many refined grains, farro is packed with complex carbohydrates, which release energy slowly, making it a great choice for sustained fullness and energy. It also has a naturally nutty flavor and satisfying chew that makes it a great alternative to rice or quinoa. Farro contains antioxidants and is a good source of B vitamins, which support metabolism and energy. Together with roasted carrots, this dish provides a nutrient-dense meal that’s deliciously wholesome.
Roasted Carrots and Farro
Ingredients
- 1 cup farro (rinsed)
- 6 large carrots (peeled and cut into halves or quarters)
- 2 tablespoon olive oil (or avocado oil)
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon maple syrup
- salt and pepper to taste
- 2 tablespoon fresh chopped parsley (for garnish)
Instructions
- Cook the farro: In a medium pot, bring the vegetable broth to a boil. Add the rinsed farro, reduce heat to a simmer, cover, and cook for about 25-30 minutes, or until farro is tender. Drain any excess liquid and set aside.
- Roast the carrots: Preheat the oven to 400°F (200°C). In a bowl, toss the carrots with olive oil, cumin, smoked paprika, maple syrup, salt, and pepper. Spread the carrots on a baking sheet in a single layer.
- Roast the carrots: Bake for 25-30 minutes, turning halfway through, until the carrots are tender and slightly caramelized.
- Combine: Once the carrots are done, mix them with the cooked farro.
- Serve: Garnish with fresh parsley and enjoy warm.
