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Roasted Carrots with Farro & Chickpeas

Roasted Carrots with Farro & Chickpeas

roasted carrots with farro and chickpeas

Can we speak about how lovely these rainbow carrots are?! You’re looking good immediately, carrots. This gorgeous roasted carrot dish options heat complete grains, protein-rich chickpeas, spiced pepitas and a light-weight herbed crème fraîche sauce.

Don’t be intimidated by its connoisseur seems—this recipe is easy to make when you get going. It has a number of completely different elements, however none are difficult, and so they come collectively fantastically.

ingredients for vegetarian carrot farro dish

This recipe is a completely beautiful vegetarian possibility in your vacation desk. Name it a major dish for the vegetarians and a aspect dish for everybody else. It’s additionally a well-balanced weeknight or special day dinner.

If this recipe seems acquainted, it’s as a result of it’s one in all my all-time favorites. It even made it into my cookbook with a tahini sauce variation. In the present day, I’m sharing it once more with up to date pictures and a video so you may watch the way it all comes collectively.

herbed sauce farro and chickpeas

Crème Fraîche Notes

Crème fraîche is mainly a French model of bitter cream. It’s a thick, cultured cream that gives beautiful, wealthy taste and a light-weight tang.

You should use crème fraîche in recipes that decision for bitter cream or heavy cream, whether or not savory or candy. It’s an awesome addition to soups as a result of, not like bitter cream, it received’t curdle at excessive temperatures.

Crème fraîche is offered at well-stocked grocery shops close to the cheese. Vermont Creamery is the most typical model obtainable. In case you can’t discover it, strive my tahini possibility within the recipe notes, or you would possible substitute labneh, bitter cream and even Greek yogurt.

Watch Easy methods to Make Roasted Carrots with Farro, Chickpeas & Herbed Creme Fraiche

roasted whole carrots

Serving Solutions

This can be a well-rounded major dish, checking off the containers for greens, complete grains, and plant-based protein. In case you’re in search of a aspect dish, add a recent inexperienced salad, like my Favourite Inexperienced Salad with Apples, Cranberries and Pepitas or Seasonal Spinach Salad with apple or pear.

Meal prep tip: Farro freezes nicely for later. You possibly can simply double the quantity of farro to avoid wasting further for later. Merely add sufficient water to cowl the farro by a number of inches, and reserve half of the cooked farro for later. Let the additional farro cool to room temperature, then switch it to a freezer bag earlier than freezing. It’s straightforward to tear off a portion later and microwave to defrost. I like so as to add heat farro to my salads, or use it as a base for an improvised bowl.

drizzling sauce over carrots

On a carrot kick?

Don’t miss these carrot recipes on Cookie and Kate:

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roasted carrots with farro chickpeas recipe


Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

  • Creator: Cookie and Kate
  • Prep Time: 15 minutes
  • Cook dinner Time: 45 minutes
  • Complete Time: 1 hour
  • Yield: 4 to 8 servings 1x
  • Class: Entree
  • Technique: Varied
  • Delicacies: N/A
  • Weight loss program: Vegetarian

4.9 from 77 opinions

This roasted carrot recipe seems connoisseur, however it’s surprisingly straightforward to make! It will be a beautiful dish in your vacation desk or an awesome weeknight dinner by itself. Recipe yields 4 major dish servings to eight aspect servings, relying on parts.



Farro and chickpeas

  • 1 cup dried farro, rinsed
  • 1 teaspoon further virgin olive oil
  • 1 teaspoon lemon juice
  • 1 clove garlic, pressed or minced
  • ½ teaspoon salt
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

Roasted carrots

  • 1 pound slender heirloom carrots, scrubbed clear and patted dry (I didn’t peel mine)
  • 1 tablespoon further virgin olive oil
  • ¼ teaspoon floor cumin
  • Salt and pepper

Spiced pepitas

  • 3 tablespoons pepitas (inexperienced pumpkin seeds)
  • ½ teaspoon further virgin olive oil
  • Pinch of cumin
  • Pinch of chili powder
  • Pinch of salt

Herbed crème fraîche

  • ⅓ cup crème fraîche
  • 1 tablespoon chopped recent parsley
  • 2 teaspoons water
  • Salt and pepper, to style


  • 1 extra tablespoon chopped recent parsley


  1. To cook dinner the farro: In a medium saucepan, mix the rinsed farro with no less than three cups water (sufficient water to cowl the farro by a few inches). Deliver the water to a boil, then cut back warmth to a delicate simmer. Cook dinner, stirring sometimes, till the farro is tender to the chunk however nonetheless pleasantly chewy (pearled farro will take round quarter-hour; unprocessed farro will take 25 to 40 minutes). Drain off the surplus water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt. Combine nicely, then add the chickpeas and stir to mix. Put aside, lined, till you’re able to assemble.
  2. To roast the carrots: Preheat the oven to 425 levels Fahrenheit. Line a big, 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 verify the carrots are calmly and evenly coated in oil and spices. Roast for 20 to 35 minutes, till the carrots are simply pierced by a fork close to the highest of their stems. Roasting time will rely completely on the scale of your carrots. I eliminated a few of the extra slender carrots at 20 minutes and checked them at 5 minute intervals thereafter, eradicating the carrots as they have been executed.
  3. To toast the pepitas: In a small skillet over medium warmth, heat ½ teaspoon olive oil till shimmering. Add the pepitas and beneficiant pinches of cumin, chili powder and salt. Cook dinner, stirring often, till the pepitas are turning golden on the sides and beginning to make little popping noises. Take away from warmth to chill.
  4. To make the herbed crème fraîche, mix the crème fraîche, 1 tablespoon chopped parsley, water, and some dashes of salt and pepper in a small bowl. Stir to mix and put aside.
  5. To assemble the dish, pour the farro and chickpea combination onto a big serving platter. Organize the carrots in a single layer over the combination. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped recent parsley. Serve instantly or let the dish cool to room temperature (it’s good both means!).


Make it gluten free: Substitute brown rice and/or wild rice for the farro, adjusting the cooking methodology/time accordingly.
Make it dairy free/vegan: Lemony tahini sauce with parsley is nice right here, too. Combine collectively ⅓ cup tahini, 2 tablespoons chopped parsley and a couple of tablespoons lemon juice, then skinny it out with 3 to 4 tablespoons water. Season to style with salt, pepper and extra lemon juice.

▸ Diet Data

The knowledge proven is an estimate offered by a web based vitamin calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation. See our full vitamin disclosure right here.

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