Calories: 113kcal
Equipment
- 1 Pan
Ingredients
- 2 lbs (900 grams) carrots
- 1 large yellow onion
- 3 cloves garlic minced
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons honey
- 2 teaspoon ground cumin
- 1½ teaspoons Diamond Crystal kosher salt divided
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 cup (180 grams) uncooked semi-pearled farro rinsed and drained
- 1 tablespoons orange zest, plus 2 tablespoons orange juice roughly 1 medium orange
- ⅓ cup (35 grams) toasted sliced or slivered almonds
Instructions
- Oven: Position racks in the upper and bottom thirds and heat to 400°F (204°C). Spray nonstick cooking oil on two sizable baking sheets with rims.
- In a large bowl, combine the carrots, onion, and garlic. Sprinkle the cumin, 1 teaspoon of salt, turmeric, and cayenne over the top after adding 2 tablespoons of oil and honey. Divide between the two prepared baking sheets after tossing to coat evenly. Ensure that the veggies are evenly distributed and not crowded together. Vegetables should be roasted for 25 to 35 minutes, turning them over twice, until they are soft and gently browned.
- Cook the farro per the directions on the box, until it's soft but still has some crunch, while the veggies roast. Place in a big mixing basin. Add the remaining 1 tablespoon oil, remaining 12 teaspoon salt, and the orange juice and zest. Add the roasted veggies and any cooking liquid that has accumulated on the pans to the mixing bowl. Add the parsley and almonds after that. Enjoy at room temperature or at room.
Video
Nutrition
Calories: 113kcal | Carbohydrates: 21g | Protein: 33g | Saturated Fat: 35g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 12mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin C: 13mg | Calcium: 1333mg | Iron: 1mg
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