Roasted Carrots & Lemon Herb Farro

Photo by Haylie Duff & Eddie de la Rosa

Photo by Haylie Duff & Eddie de la Rosa

I love beautifully roasted carrots and think they deserve a big shining spot on every Easter table. These are so simple but have a beautiful delicate flavor. Serving these over farro “fills” the dish a bit but is also a wonderful compliment to the roasted carrots.

Farro is a nutty flavored grain, and can be a great dish all on it’s own too! If you have never cooked farro you are in for a real treat. Not only is it one of my favorite flavors, its easy to prepare. You make this grain like pasta…not rice. So your water doesn’t have to be perfectly measured out. Fill up a pot, throw it in and voila.

I will tell you, farro needs salt…so don’t be shy with that salted water either!

Photo by Haylie Duff & Eddie de la Rosa

Photo by Haylie Duff & Eddie de la Rosa

Total Time: 40 Mins
Cook Time: 20 Mins
Serves: 8-10

2 bunches of Carrots
1 bunch Flat Leaf Italian Parsley, finely chopped
1 box Farro
1 cup grated Parmesan Cheese
2 tbsp Honey
1 tsp Garlic Powder
1 pinch of Cayenne
Juice of 1 Lemon
Large pinch of Kosher Salt
4 tbsp Olive Oil

Cook Farro according to the directions on the package. Make sure you rinse the farro with cool water first! Once cooked, strain and mix in 2 tbsp of olive oil, parmesan cheese, 2 tbsp of lemon juice and a big pinch of salt. I like to mix this in while the farro is still warm, it absorbs the ingredients and melts the cheese!

In a small mixing bowl….combine olive oil, honey, lemon and spices. Evenly coat the carrots and roast them for 12-15 minutes.

Garnish with parsley and parmesan cheese.

 

Photo by Haylie Duff & Eddie de la Rosa

Photo by Haylie Duff & Eddie de la Rosa

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