Main Dishescookieandkate4.9
Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
This roasted carrot recipe looks gourmet, but it's surprisingly easy to make! It would be a lovely dish on your holiday table or a great weeknight dinner on its own. Recipe yields 4 main dish servings to 8 side servings, depending on portions.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around ⏱️ 15 minutes; unprocessed farro will take 25 to ⏱️ 40 minutes). Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
dried farro, rinsed1 cup(15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas1 canwater2 teaspoonslemon juice1 teaspoongarlic, pressed or minced1 clove
2
To roast the carrots: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to ⏱️ 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots at ⏱️ 20 minutes and checked them at ⏱️ 5 minute intervals thereafter, removing the carrots as they were done.
(15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas1 canSalt and pepperSalt and pepper, to taste
3
To toast the pepitas: In a small skillet over medium heat, warm ½ teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin, chili powder and salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
(15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas1 canpepitas (green pumpkin seeds)3 tablespoons
4
To make the herbed crème fraîche, combine the crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
(15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas1 canwater2 teaspoonsSalt and pepperSalt and pepper, to taste
5
To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).
dried farro, rinsed1 cup(15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas1 canpepitas (green pumpkin seeds)3 tablespoonschopped fresh parsley1 tablespoonmore tablespoon chopped fresh parsley1
Nutrition Facts
calories
249 calories
fat Content
8.4 g
fiber Content
8.4 g
sugar Content
6 g
sodium Content
314.3 mg
protein Content
6.9 g
trans Fat Content
0 g
cholesterol Content
8.3 mg
carbohydrate Content
35.9 g
saturated Fat Content
2.9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...