Go Back
–+ servings
Roasted Carrots and Farro with Citrus, Ginger and Dill

Roasted Carrots and Farro with Citrus, Ginger and Dill Delight

Vegan Roasted Carrots and Farro with Citrus, Ginger and Dill is a nourishing dish, packed with flavor and color, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Carrots
  • 4 cups Carrots Provide natural sweetness and color; substitute with parsnips for a different flavor.
  • 2 tablespoons Olive Oil Adds richness; use avocado oil for a higher smoke point.
  • 2 pieces Shallots Contribute subtle onion flavor; can be swapped with yellow onion.
For the Farro Base
  • 1 cup Farro Forms the base of the dish; brown rice or quinoa can be used.
  • 3 cups Vegetable Broth Introduces flavor; preferred for best results.
For the Citrus Dressing
  • 1 tablespoon Fresh Ginger Adds warmth and spiciness; ground ginger can work.
  • 2 tablespoons Lemon Juice Provides acidity to balance flavors; lime juice is an alternative.
  • 2 tablespoons Orange Juice Enhances sweetness; grapefruit juice can be used for tartness.
  • 1 tablespoon Maple Syrup Offers additional sweetness; substitute with honey for non-vegan option.
  • 2 tablespoons Fresh Dill Delivers herbaceous notes; reduce if using dried.

Equipment

  • Oven
  • medium saucepan
  • high-speed blender
  • mixing bowl
  • Baking Pan

Method
 

Preparation Steps
  1. Preheat the oven to 400º F (200º C). Wash and peel the carrots, then slice into even-sized sticks. Line a baking pan with parchment paper, spread carrots, and drizzle with olive oil. Roast for 25-30 minutes, tossing halfway through.
  2. In a medium saucepan, heat olive oil and sauté shallots with a pinch of salt for 1-2 minutes until translucent. Stir in farro, toasting for 2 minutes. Add vegetable broth, bring to boil, then simmer covered for 30 minutes.
  3. In a high-speed blender, combine olive oil, fresh ginger, lemon juice, orange juice, and maple syrup. Blend until smooth. Add fresh dill and pulse until incorporated.
  4. Combine roasted carrots and cooked farro in a large bowl. Pour citrus dressing over and toss gently to coat evenly. Serve warm or chilled.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 45gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 350mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 16500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Taste the dressing before mixing to adjust sweetness and acidity. Store leftovers in the fridge for up to three days.

Tried this recipe?

Let us know how it was!