Golden Carrots and Farro
Roasted golden carrots and onions infused with honey and warming spices, and tossed with farro, fresh orange zest and juice, herbs, and toasted almonds. This gorgeous grain side dish comes from the new The Well Plated Cookbook by Erin Clarke.
Equipment
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
- 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.
- 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.
- 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.
- 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.
Erin's Serving Tips:
- For a subtle but delicious variation, swap the almonds for toasted pistachios.
- For a sweet pop, stir in ⅓ cup golden raisins with the almonds and parsley.
Serving: 1serving, Calories: 317kcal, Carbohydrates: 41g, Protein: 8g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Sodium: 276mg, Fiber: 10g, Sugar: 17g