Roasted Carrots with Farro, Chickpeas & Herbed Crème

Fraîche
Author: Cookie and Kate Prep Time: 15 mins Cook Time: 45 mins ★★★★★
Total Time: 1 hour Yield: 4 to 8 servings 1x Category: Entree 4.9 from 44 reviews
Method: Various Cuisine: Vegetarian

This roasted carrot recipe looks gourmet, but it’s surprisingly easy to make! It would be a lovely side dish
on your holiday table or a great weeknight dinner on its own. Recipe yields 4 to 8 servings, depending on
portions.

INGREDIENTS SCALE 1x 2x 3x

Farro and chickpeas

1 cup dried farro, rinsed

1 teaspoon olive oil

1 teaspoon lemon juice

1 clove garlic, pressed or minced

1/2 teaspoon salt

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
Roasted carrots

1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)

1 tablespoon olive oil

1/4 teaspoon ground cumin

Salt and pepper

Spiced pepitas

3 tablespoons pepitas (green pumpkin seeds)

1/2 teaspoon olive oil

Pinch of cumin
Pinch of chili powder

Pinch of salt
Herbed crème fraîche

1/3 cup Vermont Creamery crème fraîche

1 tablespoon chopped fresh parsley

2 teaspoons water

Salt and pepper, to taste

Garnish
1 more tablespoon chopped fresh parsley

INSTRUCTIONS

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 1/2 teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set
aside, covered, until you’re ready to assemble.

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.

3. To toast the pepitas: In a small skillet over medium heat, warm 1/2 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.

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.

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!).

NOTES

Make it gluten free: Substitute brown rice and/or wild rice for the farro, adjusting the cooking
method/time accordingly.

Make it dairy free/vegan: Lemony tahini sauce with parsley would be great here, too. Mix together 1/3
cup tahini, 1 tablespoon chopped parsley and 1 tablespoon lemon juice, then thin it out with water as
necessary. Season to taste with salt and additional lemon juice.

▸ NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be
considered a substitute for a professional nutritionist’s advice.
 Nutrition Facts
Serves 8

Amount Per Serving

Calories 249

% Daily Value*

Total Fat 8.4g 11%

Saturated Fat 2.9g

Trans Fat 0g

Polyunsaturated Fat 0.8g

Monounsaturated Fat 2.1g 0%

Cholesterol 8.3mg 3%

Sodium 314.3mg 14%

Total Carbohydrate 35.9g 13%

Dietary Fiber 8.4g 30%

Sugars 6g

Protein 6.9g 14%

Vitamin A 91% Vitamin C 7%

Calcium 6% Iron 9%
Vitamin D 0% Magnesium 6%
Potassium 7% Zinc 5%
Phosphorus 5% Thiamin (B1) 6%
Riboflavin (B2) 5% Niacin (B3) 6%
Vitamin B6 10% Folic Acid (B9) 8%
Vitamin B12 0% Vitamin E 5%
Vitamin K 26%

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram
with the hashtag #cookieandkate.
Recipe from Cookie and Kate: https://cookieandkate.com/roasted-carrots-recipe-with-farro-chickpeas/