Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
This roasted carrot and farro recipe looks gourmet, but it's surprisingly easy to make! This is the perfect holiday vegetarian main dish.
Dish: Carrots With Farro
Variant: Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
Source: Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
- Total time
- 1 hr
- Active time
- 15 min
- Yield
- 4, 4 to 8 servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints6 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Dried Farro
1 cup dried farro, rinsed
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Garlic
1 clove garlic, pressed or minced
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chickpeas
1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Parsley
1 tablespoon chopped fresh parsley
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Salt And Pepper
Salt and pepper, to taste
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Parsley
1 more tablespoon chopped fresh parsley
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
45 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
To cook the 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.
Step 2
To roast the carrots: Preheat the oven to 425 degrees Fahrenheit. 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 the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the 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.
Image detailsroasted whole carrotsCookie And Kate · Roasted Carrots with Farro, Chickpeas & Herbed Crème FraîcheDev reference Visual cue
until the carrots are easily pierced by a fork near the top of their stems.
Checks2
Visual cueInfoVisualuntil the carrots are easily pierced by a fork near the top of their stems.
Expected state: until the carrots are easily pierced by a fork near the top of their stems.
TimingInfoTimingfor 20 to 35 minutes
Target: 20-35 minute
Expected state: Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems.
Inputs and tools5
Uses
- 1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn't peel mine)
- 1/4 teaspoon ground cumin
- Salt and pepper
- Pinch of cumin
- Salt and pepper, to taste
Why and source
This step has reviewed source-backed guidance.
Step 3
To toast the pepitas: In a small skillet over medium heat, warm 1/2 teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin, chili powder and salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
medium heatStep 4
To make the herbed crème fraîche, combine the 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.
Step 5
To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).
Image detailsdrizzling sauce over carrotsCookie And Kate · Roasted Carrots with Farro, Chickpeas & Herbed Crème FraîcheDev reference Checks1
HoldingMain recipeSource holding instruction
To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Serving Suggestions
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
On a carrot kick?
Article photos
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Source: Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 to 8 servings
Mixture
Source step 5 creates or uses mixture.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
MAKE IT GLUTEN FREE: Substitute brown rice and/or wild rice for the farro, adjusting the cooking method/time accordingly.
MAKE IT GLUTEN FREE: Substitute brown rice and/or wild rice for the farro, adjusting the cooking method/time accordingly.
MAKE IT DAIRY FREE/VEGAN: Lemony tahini sauce with parsley is great here, too.
MAKE IT DAIRY FREE/VEGAN: Lemony tahini sauce with parsley is great here, too. Mix together ⅓ cup tahini, 2 tablespoons chopped parsley and 2 tablespoons lemon juice, then thin it out with 3 to 4 tablespoons water. Season to taste with salt, pepper and additional lemon juice.
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Notes
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Source and Origin
Origin declaration
Adapted from source
Imported from the cookie-and-kate page for dev review.
Copy risk: Unchecked
Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
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