Balsamic-Roasted Carrots with Farro and Artichoke Gremolata
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.
Servings: 4 servings
Ingredients
- 4 large peeled carrots cut crosswise into 1/2-inch-thick coins (about 2 cups chopped)
- 1/2 red onion sliced into 1/2-inch-thick segments
- 1/2 tsp. kosher salt
- 1/2 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
- 1/2 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
- Preheat oven to 400°F.
- Arrange carrots and red onion on a rimmed baking sheet lined with foil. Season with salt and 1/4 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 1/4 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.