Healthy Golden Carrots & Farro Recipe
This vibrant and healthy recipe brings together roasted carrots and nutty farro in a dish that's both wholesome and hearty. It's a flavor-packed side or light main that's naturally sweet, savory, and full of texture—perfect for anyone looking for healthy recipes with depth and balance.
Equipment
- Two rimmed baking sheets
- Large mixing bowl
- Medium saucepan
Ingredients
- 2 pounds carrots scrubbed and sliced diagonally into ½-inch-thick pieces (around 6 cups or 12 medium carrots)
- 1 large yellow onion sliced into ¼-inch-thick pieces (about 3 cups)
- 3 cloves garlic minced (about 1 tablespoon)
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons honey
- 2 teaspoons ground cumin
- 1½ teaspoons kosher salt divided
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 cup uncooked semi-pearled farro rinsed and drained
- Zest about 1 tablespoon and 2 tablespoons juice of 1 medium orange
- ⅓ cup toasted sliced or slivered almonds
- ¼ cup chopped fresh parsley
Optional Variations (Next Level):
- Replace almonds with toasted pistachios for a richer nutty note
- Add ½ cup golden raisins along with the almonds and parsley for a sweet contrast
Instructions
- Prep and Roast the Vegetables: Adjust your oven racks to the top and bottom thirds, then preheat the oven to 400°F. Lightly spray two rimmed baking sheets with nonstick spray. In a large bowl, combine the carrots, onion, and garlic. Add 2 tablespoons of olive oil and the honey, tossing everything together to coat evenly. Sprinkle with cumin, 1 teaspoon of the salt, turmeric, and cayenne. Mix thoroughly, then arrange the mixture in a single layer across the two baking sheets. Roast for 25 to 35 minutes, rotating the pans halfway through, until the vegetables are tender and have golden-brown edges.
- Cook the Farro and Combine: While the veggies roast, cook the farro per the instructions on the package—just until it’s soft but still slightly chewy. Move the cooked farro into a large mixing bowl. Add in the orange zest and juice, the remaining tablespoon of olive oil, and ½ teaspoon of salt. When the vegetables are done, scrape them and any juices into the same bowl. Mix in the almonds and parsley until well distributed. Serve warm or at room temperature.
Notes
Storage Tips: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Defrost in the fridge overnight and reheat gently with a splash of water or orange juice if needed.
Leftover Love: Toss leftover vegetables and farro with arugula to make a delicious salad. Top with a citrus vinaigrette for a fresh meal idea.
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