Golden Carrots and Farro

🧂 Ingredients

• 2 lbs (900 grams) carrots

  scrubbed and cut into ½-inch-thick diagonal slices (about 6 cups or 12 medium carrots)
• 1 large yellow onion

  cut into ¼-inch-thick slices (about 3 cups)
• 3 cloves garlic

  minced (about 1 tablespoon)
• 3 tablespoons extra virgin olive oil

  divided
• 2 tablespoons honey
• 2 teaspoon ground cumin
• 1½ teaspoons kosher salt

  divided
• ¼ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 1 cup (180 grams) uncooked semi-pearled farro

  rinsed and drained
• 1 tablespoons orange zest, plus 2 tablespoons orange juice

  roughly 1 medium orange
• ⅓ cup (35 grams) toasted sliced or slivered almonds
• ¼ cup small bunch chopped flat-leaf parsley

Instructions

• 1 Place racks in the upper and lower thirds of your oven and preheat the oven to
  400°F (204°C). Coat two large rimmed baking sheets with nonstick spray.
• 2 Place the carrots, onion, and garlic in a large bowl. Drizzle with 2 tablespoons
  of the oil and the honey, then sprinkle with the cumin, 1 teaspoon of the salt,
  the turmeric, and cayenne. Toss to evenly coat, then divide between the two
  prepared baking sheets. Spread the vegetables into a single layer, ensuring that
  they do not crowd one another. Roast for 25 to 35 minutes, turning twice
  throughout, until the vegetables are tender and lightly browned in spots.
• 3 While the vegetables roast, cook the farro according to the package
  instructions, until it is tender but still maintains a bit of chew. Transfer to
  a large mixing bowl. Stir in the orange zest, orange juice, remaining 1
  tablespoon oil, and the remaining ½ teaspoon salt. Once the vegetables are
  roasted, add them to the mixing bowl, along with any cooking liquid that has
  collected on the pans. Stir in the almonds and parsley. Enjoy room or at room
  temperature.
• 4 Storage Tips: Refrigerate leftovers for up to 4 days or freeze for up to 3
  months. Let thaw overnight in the refrigerator. Reheat gently in the microwave
  or on the stove top with a splash of water or orange juice if the farro seems
  dry.

Nutrition Info