This easy vegan roasted carrots and farro recipe works well as a warm side dish or as a cold grain salad. As a warm vegan carrot side dish, it can be served directly after combining all the elements together. If you choose to serve it cold and it has been marinating in the fridge for a few hours, make sure to taste it and refresh the flavors. It may need an extra squeeze of lemon juice, a dash of salt or a bit more maple syrup.
This roasted carrots with farro recipe works well for fall or winter. Whether as a work lunch, fall picnic, or even hearty Thanksgiving side, this side dish is slightly sweet from the carrots, herbaceous from the fresh dill, tangy from the citrus, a little spicy from the fresh ginger, savory from the shallots, and has a pleasing chewy texture from the farro.
If you enjoy this recipe, you may enjoy other UVK recipes, like Farro Salad with Roasted Root Vegetables, Artichoke, Fennel and Farro Salad or Asparagus Salad with Walnuts, Farro and Lemon Vinaigrette.
With so much excellent recipe content out there, I really appreciate you stopping here. I hope you love this roasted carrots and farro recipe 💚
Roasted Carrots and Farro with Citrus, Ginger and Dill
4 large carrots, thick sliced on a bias
Olive oil, to drizzle + 2 tsp
1 shallot, chopped
1 cup farro
2 ¾ cup broth (fake chicken or vegetable)
Citrus, Ginger and Dill Dressing
⅓ cup olive oil
½ tsp peeled and chopped fresh ginger
1 Tbsp lemon juice
¼ cup orange juice
1 tsp maple syrup
¼ cup fresh dill fronds, packed
Salt and black pepper, to taste
1. Preheat the oven to 400º F. Line a large, shallow pan with parchment. Spread carrots over the parchment in a single layer and drizzle with olive oil. Move the carrots around in the oil until coated and then spread in a single layer again. When the oven is hot enough, bake for 25-30 minutes. Every now and then, check on the carrots to make sure they are roasting and not burning. Remove from the oven and slightly cool.
2. While the carrots are roasting, add 2 tsp olive oil, shallot and a pinch of salt to a medium saucepan. Sauté over low heat for 1-2 minutes or until shallot is soft. Add farro, and toast over medium-low heat—stirring constantly—for 2 minutes. Add broth, bring to a boil, cover and simmer over low heat for 30 minutes. Drain off all excess liquid, and then, set aside.
3. In a high power blender (like a Vitamix or Ninja), add olive oil for the dressing, fresh ginger, lemon juice, orange juice, and maple syrup. Blend on high until ginger is completely pulverized and indistinguishable.
4. Add fresh dill to the blender, and pulse until it is broken down, but still looks like dill floating around in the dressing. Taste, and adjust seasonings (salt? maple syrup? lemon?).
5. In a large mixing bowl, add the roasted carrots, farro and dressing together. Serve roasted carrots and farro with citrus, ginger and dill warm or cold.
20 responses to “Roasted Carrots and Farro with Citrus, Ginger and Dill”
I can’t wait to try this. ❤️
I hope it’s a hit! Thank you!
Fantastic! It was delicious – I used heirloom purple carrots, roasted mushrooms, and topped with sunflower shoots.
Oh thanks so much! I’m so glad it was a hit 😊
This looks delicious, any idea of the nutrition facts, esp. carbs and fiber?
Thank you! I’m not sure. You could look up the recipe on Yummly, because it provides nutritional information. Or you could paste the ingredients into a site like this one (https://www.verywellfit.com/recipe-nutrition-analyzer-4157076). Hope this helps!
This was SO so good. My husband and I scarfed this down warm for lunch. It really filled me up! I will make this again for sure.
I’m glad this was a hit! Thank you so much for giving it a try 💚
That dressing is amazing and I’m going to put it on everything! Thanks for the recipe
It’s absolutely my pleasure. Thank you 💚
How many does this recipe serve?
It makes about 4 servings. Thanks for reaching out.
What can we use in place of fresh dill? Thank you.
You could try some dried dill, but you’d need substantially less (dried herbs have more concentrated flavor). I’ve never tried it, so I’m not sure how much or how good it would be. If you do give it a shot, I’d love to know how you like it!
This recipe is awesome🥰
Thank you so much! So glad you enjoyed it 😊
This looks so good! What a great combination of flavors!
Thank you!
Beautiful recipe! I can’t wait to try this. Also, thank you for not making the blog part so lengthy. Nothing against backstories or educational pieces. I simply prefer getting straight to the FOOD 😅🤤🍽️
Thank you! I really hope you love it. And you are so welcome. You and I are totally aligned on, “Let’s get to it!” And I’m glad that’s appreciated by more than just me 💚