Balsamic-Roasted Carrots with Farro and Artichoke Gremolata
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.
  • 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
  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.
Recipe by Dishing Out Health at