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.
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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. 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.