Roasted Carrots with Farro
Roasted Carrots with Farro and Otamot
Serves 4
A wonderful winter treat for the whole family, with healthy whole grains.
Ingredients
- 1 cup dried farro, rinsed
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- ¾ teaspoon salt
- 1 jar Otamot
Roasted carrots
- 1 pound thin carrots, heirloom if possible, cleaned
- 1 tablespoon olive oil
- Salt and pepper, to taste
Roasted pepitas
- 3 tablespoons pepitas
- 1 teaspoon olive oil
- Salt and pepper, to taste
Preparation:
- Preheat oven to 400 degrees Fahrenheit.
- In a medium saucepan, cover the farro with approximately three cups water. There should be about 2 inches of water above the farro. Bring the water to a boil, then reduce heat to a gentle simmer. Stirring occasionally, cook until the farro is tender, about 30-40 minutes.
- Drain off the excess water and return the farro to the pot. Combine the 1 tablespoon of olive oil, lemon juice, garlic and ¾ teaspoon salt with the farro until well combined. Add in the chickpeas then cover and set aside.
- Line a large sheet pan with aluminum foil or parchment and place carrots on pan. Toss carrots with the tablespoon of olive oil, salt and pepper until well coated.
- Roast carrots for 25-35 minutes until tender.
- In a small saucepan, warm the jar of Otamot.
- For the pepitas, warm a small pan over medium low heat, add 1 teaspoon of olive oil. Add in the pepitas and salt. Cook until pepitas are lightly browned and fragrant, about 3-5 minutes stirring constantly. Remove from heat and reserve for garnish.
- Place farro mixture on a serving platter, then top with the roasted carrots. Cover the carrots with Otamot and sprinkle with the toasted pepitas.
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