Golden Carrots and Farro

Roasted carrots and onions infused with honey and spices, and tossed with farro, fresh orange zest and juice, toasted almonds, and fresh herbs. 

Colorful, complex, and bright in flavor, this Golden Carrots and Farro recipe is bound to become a new staple in your kitchen. If you like this mushroom farro risotto recipe, you’ll love this recipe. 

I love a delicious grain recipe, especially when it involves roasted vegetables and texture, and this side dish does not disappoint. 

Sliced carrots and yellow onion are tossed with olive oil, honey, minced garlic, turmeric, cumin, and cayenne and roasted until caramelized. The roasted vegetables are tossed with cooked farro, olive oil, and fresh orange zest and juice. 

The sweet and spicy carrots and onions, paired with fresh orange, and hearty farro are a match made in heaven. Sliced almonds add crunch and fresh parsley offer contrast in color. This is one good-looking and tasty dish! 

Well Plated Cookbook

This delicious Golden Carrots and Farro recipe comes from my good friend Erin Clarke’s new cookbook, The Well Plated Cookbook (affiliate link). 

I’ve known Erin (creator of Well Plated) for years and have been looking forward to this cookbook release ever since she started working on it. 

Her new best-selling cookbook has more than 130 weeknight-friendly and lightened up favorites. You’ll also find cooking and shopping tips, as well as seasonal variations and substitution ideas. I love that her recipes come together quickly and use easy-to-find ingredients. 

If you enjoy Erin’s blog, you will love this book! As you can imagine, it was a bit of a challenge to choose a recipe to feature, but this side dish immediately caught my eye. 

How to Make Golden Carrots and Farro:

1. Place racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees Fahrenheit (204°C). Coat two large rimmed baking sheets with nonstick spray.

2. Place the carrots, onion, and garlic in a large bowl. Drizzle with 2 tablespoons of the oil and the honey, then sprinkle with cumin, salt, turmeric, and cayenne. Toss to evenly coat, then divide between the two prepared baking sheets.

3. Spread the vegetables into a single layer, ensuring that they do not crowd one another. Roast for 25 to 35 minutes, turning twice throughout, until the vegetables are tender and lightly browned in spots.

4. While the vegetables roast, cook the farro according to the package instructions, until it is tender but still maintains a bit of chew. Transfer to a large mixing bowl.

5. Stir in the orange zest, orange juice, remaining 1 tablespoon oil, and the remaining 1/2 teaspoon salt.

6. Once the vegetables are roasted, add them to the mixing bowl, along with any cooking liquid that has collected on the pans. Stir in the toasted almonds and parsley. Enjoy room or at room temperature.

Storage Tips: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or on the stove top with a splash of water or orange juice if the farro seems dry.

How to Serve This Side Dish:

• This grain side dish would taste fantastic served alongside a simple roast chicken or this chermoula broiled salmon.
• Add chunks of feta for a bright, tangy addition.
• Toss leftovers with bright, peppery arugula to make a delicious cold salad. 
• Erin’s Tips: Swap out the almonds for toasted pistachios or stir in 1/3 cup golden raisins for a touch of sweetness.

Golden Carrots and Farro

5 stars (6 ratings)

Print Pin Review SaveSaved!

Yield: 6 Servings

Prep: 30 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 30 minutes minutes

Roasted golden carrots and onions infused with honey and warming spices, and tossed with farro, fresh orange zest and juice, herbs, and toasted almonds. This gorgeous grain side dish comes from the new The Well Plated Cookbook by Erin Clarke.

Equipment

• Half Sheet Pan

Ingredients

• 2 lbs (900 grams) carrots scrubbed and cut into ½-inch-thick diagonal slices (about 6 cups or 12 medium carrots)
• 1 large yellow onion cut into ¼-inch-thick slices (about 3 cups)
• 3 cloves garlic minced (about 1 tablespoon)
• 3 tablespoons extra virgin olive oil divided
• 2 tablespoons honey
• 2 teaspoon ground cumin
• 1½ teaspoons kosher salt divided
• ¼ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 1 cup (180 grams) uncooked semi-pearled farro rinsed and drained
• 1 tablespoons orange zest, plus 2 tablespoons orange juice roughly 1 medium orange
• ⅓ cup (35 grams) toasted sliced or slivered almonds
• ¼ cup small bunch chopped flat-leaf parsley

Instructions 

• Place racks in the upper and lower thirds of your oven and preheat the oven to 400°F (204°C). Coat two large rimmed baking sheets with nonstick spray.
• Place the carrots, onion, and garlic in a large bowl. Drizzle with 2 tablespoons of the oil and the honey, then sprinkle with the cumin, 1 teaspoon of the salt, the turmeric, and cayenne. Toss to evenly coat, then divide between the two prepared baking sheets. Spread the vegetables into a single layer, ensuring that they do not crowd one another. Roast for 25 to 35 minutes, turning twice throughout, until the vegetables are tender and lightly browned in spots.
  
• While the vegetables roast, cook the farro according to the package instructions, until it is tender but still maintains a bit of chew. Transfer to a large mixing bowl. Stir in the orange zest, orange juice, remaining 1 tablespoon oil, and the remaining ½ teaspoon salt. Once the vegetables are roasted, add them to the mixing bowl, along with any cooking liquid that has collected on the pans. Stir in the almonds and parsley. Enjoy room or at room temperature.
  
• Storage Tips: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or on the stove top with a splash of water or orange juice if the farro seems dry.

Erin's Serving Tips:

• For a subtle but delicious variation, swap the almonds for toasted pistachios.
• For a sweet pop, stir in ⅓ cup golden raisins with the almonds and parsley.

Reprinted with permission from The Well Plated Cookbook by Erin Clarke (Avery 2020).

Serving: 1serving, Calories: 317kcal, Carbohydrates: 41g, Protein: 8g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Sodium: 276mg, Fiber: 10g, Sugar: 17g

Author: Laura // A Beautiful Plate

Course: Sides

Cuisine: American