Preheat your oven to 400°F (200°C) and line a baking pan with parchment paper.

Toss the chopped carrots with olive oil in a large bowl and spread them in a single layer on the baking pan. Roast for 25–30 minutes until tender and caramelized.

Heat a splash of olive oil in a saucepan over medium heat. Add diced shallots and sauté until soft, about 3-4 minutes. Add farro and toast for 2 minutes before adding vegetable broth.

Bring the broth to a boil, then reduce to low, cover, and simmer for 30 minutes until the farro absorbs the liquid and becomes tender.

In a blender, combine olive oil, ginger, lemon juice, orange juice, and maple syrup to prepare the dressing. Blend until smooth.

Add fresh dill fronds to the dressing in the blender and pulse a few times to incorporate.

Combine the roasted carrots and cooked farro in a serving bowl. Drizzle with the citrus dressing and toss gently to combine. Serve warm or chilled.