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Roasted Carrots



prep time:

20 mins

cook time:

40 mins

Total time:

1 hour 0 mins





  • 1 cup dried farro, rinsed

  • 1 teaspoon olive oil

  • 1 teaspoon lemon juice

  • 1 clove garlic, pressed or minced

  • ½ teaspoon salt

  • 1 can chickpeas, rinsed and draine


  • 1 pound slender heirloom carrots, scrubbed clean

  • 1 tablespoon olive oil

  • ¼ teaspoon ground cumin

  • Salt and pepper


  • 3 tablespoons pepitas, (green pumpkin seeds)

  • ½ teaspoon olive oil

  • Pinch cumin

  • Pinch chili powder

  • Pinch salt


  • Vermont Creamery Crème Fraîche

    ⅓ cup

  • 1 tablespoon chopped fresh parsley

  • 2 teaspoons water

  • Salt and pepper, to taste

  • 1 tablespoon chopped fresh parsley, for garnishing


  1. Cook 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. Roast carrots: Heat oven to 425º
  3. 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 carrots are lightly and evenly coated in oil and spices. Roast for 20-35 minutes or until carrots are easily pierced by a fork near 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
  4. Toast pepitas: In a small skillet over medium heat, warm 1/2 teaspoon olive oil until shimmering. Add pepitas and generous pinches of cumin, chili powder, and salt. Cook, stirring frequently, until pepitas are turning golden on edges and starting to make little popping noises. Remove from heat to cool
  5. Make herbed crème fraîche: Combine 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
  6. To assemble: Pour farro and chickpea mixture onto a large serving platter. Arrange carrots in a single layer over mixture. Drizzle herbed crème fraîche generously over carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature