Roasted Carrots with Farro, Chickpeas & Herbed Cr

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.

Yield:4 to 8 servings
Prep time: PT15M
Cook time: PT45M


1 cup dried farro, rinsed
1 tsp olive oil
1 tsp lemon juice
1 clove garlic, pressed or minced
1/2 tsp salt
1 can (15 ounces) chickpeas, rinsed and drained
1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn't peel mine)
1 tbsp olive oil
1/4 tsp ground cumin
Salt and pepper
3 tbsp pepitas (green pumpkin seeds)
1/2 tsp olive oil
Pinch of cumin
Pinch of chili powder
Pinch of salt
1/3 cup Vermont Creamery crème fraîche
1 tbsp chopped fresh parsley
2 tsp water
Salt and pepper, to taste
1 more tablespoon chopped fresh parsley


  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!).


Nutrition Facts

4 to 8 servings per recipe

Serving size NaN

Amount per serving
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 314mg13%
Total Carbohydrate 35g12%
Dietary Fiber 8g32%
Total Sugars 6g
Includes Added Sugars
Protein 6g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.