This roasted carrot recipe looks gourmet, but it's surprisingly easy to make! It would be a lovely side dish on your holiday table or a great weeknight dinner on its own. Recipe yields 4 to 8 servings, depending on portions.
Category: Side Dish
Cuisine: not set
1 cup dried farro rinsed
1 teaspoon olive oil
1 teaspoon lemon juice
1 clove garlic pressed or minced
1/2 teaspoon salt
1 can (15 ounces) chickpeas rinsed and drained, or 1 1/2 cups cooked chickpeas
1 pound slender heirloom carrots scrubbed clean and patted dry (I didn't peel mine)
1 tablespoon olive oil
1/4 teaspoon ground cumin
Salt and pepper
3 tablespoons pepitas (green pumpkin seeds)
1/2 teaspoon olive oil
Pinch of cumin
Pinch of chili powder
Pinch of salt
1/3 cup Vermont Creamery crème fraîche
1 tablespoon chopped fresh parsley
2 teaspoons water
Salt and pepper to taste
1 tablespoon chopped fresh parsley
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