Balsamic-roasted carrots with farro and artichoke gremolata takes any average grain bowl to next-level status. Vegan, make-ahead friendly, and a delicious way to slip in your daily dose of whole grains.I'm pretty sure I've waxed poetic about my love for farro before, but its hearty texture and chewy demeanor truly makes grain-based salads and sides so, so satisfying. I usually prepare a big batch at the beginning of the week (cooked in vegetable broth for extra flavor) and use it for bolstering salads, tacos, and everything in between. Another perk is its one-two punch of fiber and B vitamins.
Can you marry a grain?The veggies are roasted in a dead simple (but super flavorful) mix of balsamic vinegar, olive oil, and Dijon mustard. This trio is my go-to for roasting just about any vegetable, especially with some minced garlic and fresh thyme thrown in the mix. The sweetness of the carrots and red onion play off the fruity nature of balsamic which is balanced by the sharp bite of Dijon.
Slicing the carrots into ½-inch-thick coins help them maintain an al dente texture once roasted. Feel free to use a mix of rainbow carrots to add extra color and vibrancy to the dish. Now let's talk gremolata. The artichoke twist is a fun departure from the classic chopped herb condiment and was actually inspired by a recipe created by the Green Chef meal service system. (I haven't personally tried the meals, but the clever characteristics of their plant-based menu offerings intrigued me.)
Using canned artichokes is a major time saver here. You could also use frozen, thawed artichokes, but I love the briny punch of the canned (or jarred) stuff.This easy whole-grain-plus-veg combo checks all the boxes of a satisfying fall meal: hearty yet bright with zingy notes, and full of color and texture. Make it ahead and enjoy it on repeat for workday lunches or streamlined weeknight dinners.
Balsamic-Roasted Carrots with Farro and Artichoke Gremolata
- 4 large peeled carrots cut crosswise into ½-inch-thick coins (about 2 cups chopped)
- ½ red onion sliced into ½-inch-thick segments
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper divided
- 3 Tbsp. balsamic vinegar divided
- 3 Tbsp. extra-virgin olive oil divided
- 1 tsp. Dijon mustard
- 1 cup dry farro
- 2 cups vegetable broth
- ½ cup finely chopped canned artichoke hearts patted dry
- Zest and juice of 1 lemon
- 1 minced garlic clove
- 1 Tbsp. finely chopped pine nuts or slivered almonds
- 2 Tbsp. finely chopped fresh parsley plus more for garnish
- Preheat oven to 400°F.
- Arrange carrots and red onion on a rimmed baking sheet lined with foil. Season with salt and ¼ tsp. of the black pepper.
- Combine 1 Tbsp. balsamic, 1 Tbsp. oil, and mustard in a small bowl; stir with a whisk. Pour marinade over vegetables; toss to coat. Bake for 25 to 30 minutes or until lightly browned and tender, stirring once halfway through.
- While vegetables roast, combine farro and broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer gently, stirring occasionally, until farro is tender, 20 to 25 minutes. Drain any excess liquid and transfer to a large bowl. Combine roasted vegetables with cooked farro. Stir in remaining 2 Tbsp. balsamic vinegar and 1 Tbsp. oil.
- Combine artichokes, lemon zest and juice, garlic, nuts, parsley, and remaining 1 Tbsp. oil and ¼ tsp. black pepper in a small bowl.
- Divide vegetable and farro mixture evenly among 4 bowls or plates. Top each serving evenly with artichoke gremolata. Garnish with additional parsley, if desired.