Roasted Carrots and Farro
This fall dish is hearty, flavorful, and perfect as a main or side dish!
Servings: 4 servings
Calories: 301kcal
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.
Nutrition
Calories: 301kcal | Carbohydrates: 54g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 774mg | Potassium: 464mg | Fiber: 11g | Sugar: 9g | Vitamin A: 15925IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg