Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche Recipe

This gourmet-looking roasted carrot recipe is easy to make! It would make a lovely holiday dish or weeknight dinner alone. 

Farro and chickpea – 1 cup dried farro, rinsed – 1 teaspoon extra 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 chickpea Roasted carrot – 1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine) – 1 tablespoon extra virgin olive oil – ¼ teaspoon ground cumin – Salt and pepper Spiced pepita – 3 tablespoons pepitas (green pumpkin seeds) – ½ teaspoon extra virgin olive oil – Pinch of cumin – Pinch of chili powder – Pinch of salt Herbed crème fraîche – ⅓ cup crème fraîche – 1 tablespoon chopped fresh parsley – 2 teaspoons water – Salt and pepper, to taste Garnish – 1 more tablespoon chopped fresh parsley

Ingredient

Direction

Rinse the farro and add at least three cups of water (enough to cover it by two inches) to a medium saucepan. After boiling, reduce heat to a simmer. 

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Stir occasionally until farro is tender but chewy (15 minutes for pearled, 25–40 for unprocessed). Drain water and return farro to pot. 

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Mix olive oil, lemon juice, garlic, and ½ tsp salt. Mix well, then stir in chickpeas. Cover and wait to assemble. Roast carrots in a 425-degree oven.  

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Put carrots on a large, rimmed baking sheet. Add cumin, salt, and pepper to 1 tablespoon olive oil. Oil and season carrots lightly and evenly with your fingers.  

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Cook carrot stems 20–35 minutes until fork-tender. Size affects carrot roasting time. I checked some thinner carrots at 20 minutes and removed them after 5 minutes. 

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Toast pepitas in ½ teaspoon olive oil in a skillet over medium heat. Salt, pepitas, cumin, and chilli powder. Regularly stir pepitas until golden. Remove heat and cool. 

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In a small bowl, mix crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper to make herbed crème fraîche. Mix well and set aside.

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Pour farro and chickpea mixture onto a large platter to assemble. Place carrots in a single layer over mixture.

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Sprinkle pepitas and 1 tablespoon chopped fresh parsley over herbed crème fraîche-coated carrots. You can serve immediately or at room temperature.  

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Spinach Artichoke Lasagna Recipe 

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