Dishing Out Health

Balsamic-Roasted Carrots with Farro and Artichoke Gremolata

Dairy-FreeGrain BowlsSalads & Side DishesVeganVegetarian

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.Balsamic-Roasted Carrots with Farro and Artichoke Gremolata 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?Balsamic-Roasted Carrots with Farro and Artichoke GremolataThe 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 1/2-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. Balsamic-Roasted Carrots with Farro and Artichoke GremolataNow 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.Balsamic-Roasted Carrots with Farro and Artichoke GremolataThis 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.

5.0 from 1 reviews
Save Print
Balsamic-Roasted Carrots with Farro and Artichoke Gremolata
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
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.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F.
  2. Arrange carrots and red onion on a rimmed baking sheet lined with foil. Season with salt and ¼ tsp. of the black pepper.
  3. 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.
  4. 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.
  5. Combine artichokes, lemon zest and juice, garlic, nuts, parsley, and remaining 1 Tbsp. oil and ¼ tsp. black pepper in a small bowl.
  6. Divide vegetable and farro mixture evenly among 4 bowls or plates. Top each serving evenly with artichoke gremolata. Garnish with additional parsley, if desired.

 

Reader Interactions

Comments

  1. Robyn

    I made this tonight and it was delicious! Between two adults we had enough for each of us plus one portion for lunch leftovers. I will be making this again for sure!

    Reply

    • dishingouthealth

      Hi Robyn! I’m so thrilled you enjoyed the recipe! Thank you for coming back and leaving a review! Cheers

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Cauliflower Burrito Bowls with Jalapeño Ranch are turning up the heat this #tacotuesday. Taco-spiced cauliflower, chipotle-style black beans, and fire-roasted corn build the ultimate burrito blueprint, with a cooling yogurt-based Ranch to steady the spice. The perfect match for meal prep, or a better-than-takeout weeknight win. Grab the recipe through my profile link!
  • Salmon Skillet with Spinach and Sun-Dried Tomato Cream Sauce may be the swankiest single skillet, 30 minute dinner. Sun-dried tomatoes bring brightness and tang to cut through the richness of the sauce, which cascades over crispy, pan-seared salmon. Serve over your grain of choice (I love it with orzo!) for a dependable and downright delicious weeknight win.
  • 5 Ingredient Chocolate Chunk Cookie Dough Bites! Made with a more stellar ingredient lineup (heart-healthy fats, a punch of protein, and no refined sugar) than most protein bars on the market, yet they taste like bowl of homemade cookie dough. Grab one for sustained energy on-the-go, or to satisfy a sweet tooth. . . 5 Ingredient Chocolate Chunk Cookie Dough Bites: 🔸1/2 cup natural creamy peanut butter or cashew butter (I use salted) 🔸1/2 cup almond flour (I use @bobsredmill ) 🔸1/4 cup collagen protein (I use @ancientnutrition) 🔸3 Tbsp. pure maple syrup 🔸1 tsp. vanilla bean paste (sub vanilla extract) 🔸1/4 tsp. sea salt 🔸Optional: 1/4 cup finely chopped chocolate or mini chocolate chips, chopped walnuts or pecans, etc. . . 🔸Mix nut butter, almond flour, collagen, maple syrup, vanilla, and salt in a bowl until combined. If mixture seems too wet (this will vary depending on brand of nut butter), add 1 Tbsp. extra of almond flour, Fold in chocolate or nuts, if using. Use a small dough scoop to form dough into 12 balls. Sprinkle with extra sea salt, if desired. Refrigerate until ready to eat.
  • Rounding up TEN 5-Ingredient side dishes today on the blog to streamline your seasonal entertaining. Everything from crispy Brussels to glazed carrots and Roasted Butternut Squash with Brown Butter Hazelnuts👆🏻🤤 These recipes are all about minimal ingredients, low effort, and BIG flavor. GIVEAWAY✨If you make any of these 5-ingredient sides from now until 11/30, post a pic and tag @dishingouthealth to be entered in a drawing to win a $150 Amazon gift card!
  • Chicken soup may soothe the soul, though I’m convinced this Creamy White Bean and Lemon Soup has its own set of our curative powers. Two types of beans and a whole cast of aromatics form the base, escarole bulks up the broth, and Parmesan adds richness. With bright top notes of lemon and rosemary, it’s an edible hug-in-a-bowl. Grab the recipe (plus a special trick to achieve creaminess without adding milk or cream!) through my profile link.
  • Getting lost in the secret sauce of this plant-based Fettuccine Alfredo. The magic is in the miso, which lends savory spunk to turn each twirl into a decadent, umami haven. Broccoli bolsters the texture with coveted crunch, and seared shiitakes add meaty, full-bodied flavor. Grab the 30 minute recipe through my profile link!
  • Friendsgiving Brunch: the perfect opportunity to enjoy fun, holiday-esq dishes with the family we CHOOSE. #ad This year I’m making Granola-Stuffed Sweet Potatoes with Maple-Tahini Butter as part of the @bobsredmill Friendsgiving Campaign to support @nokidhungry. This campaign raises funds to help support the 11 million children living in the US that don’t have access to the healthy food they need to fuel their growing bodies. Acknowledging these statistics around a time of such food ABUNDANCE is especially jarring. Find out more about this campaign and sign up to host your own Friendsgiving for No Kid Hungry through my profile link💛
  • Single skillet Sundays, baby. The magic of this One Pan Moroccan Quinoa lies in the mingling of fluffy grains, tomatoes, and spinach to create one harmonious whole. Caramelized coins of lemon, Castelvetrano olives, and crunchy bits of almonds create a bright and toasty finish. Grab the recipe for this plant-based, make-ahead main through my profile link!
  • Closing out 5 Ingredient Side Dish Week with Miso-Butter Mashed Sweet Potatoes and a GIVEAWAY! #sponsored . . The lush texture of these sweet spuds is credit to the K400 @kitchenaidusa blender, which has the power to perform alongside the best blenders on the market. It has a 5-speed variable dial, along with 3 Preset Recipe Programs for crushed ice, icy drinks, or the creamiest smoothies. Seriously, this thing is a BEAST and makes for a beautiful countertop piece. . . For a chance to win your own #K400Blender ($249.99 value): 1. Tag a friend you'd like to share these Miso-Butter Mashed Sweet Potatoes with. 2. Follow @dishingouthealth and @yummly Giveaway will be live until next Friday, 11/15, at 5PM EST, and eligible to US residents only. Find out more about the blender and grab the 5 ingredient recipe though my profile link!