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.