These roasted carrots are served over a bed of farro and finished with a bright lemon-yogurt sauce and crunchy roasted chickpeas. They make an easy, flavorful side for any meal.
Full disclosure: this recipe is an improved riff on a roasted-carrot dish I shared last year. What’s new here is the addition of farro and crispy roasted chickpeas—together they turn simple roasted carrots into a complete, satisfying plate.
I originally had some prepared roasted carrots leftover from a photography shoot and wanted to build something more interesting around them. Layering the carrots over farro, spooning on a lemony yogurt sauce and sprinkling with roasted chickpeas made the perfect combination. The result? They disappeared fast—my partner ate nearly all of them, and he’s not normally a carrot superfan. Roasted carrots really can be that good.
A quick personal note: small holidays like Valentine’s Day are cozy but low-key for us. Some years we go out, other years it’s flowers and a simple dinner at home. For me, it’s nice to keep the fuss minimal and save the dramatic celebrations for birthdays and anniversaries.
Back to the dish: start by cooking the farro on the stovetop while the carrots and chickpeas roast. Chickpeas need longer in the oven to get crisp, so time them accordingly. If you want everything piping hot at the same time, you can briefly reheat the carrots once the chickpeas are ready.
Tip: If you have two ovens, roast the carrots at 375°F for 10–15 minutes and the chickpeas at 400°F for about 30 minutes until crisp. If you have only one oven, preheat to 375°F, start the chickpeas first, then add the carrots after about 15 minutes, placing the chickpeas on the lower rack and the carrots on the upper rack.
Finish the plate with a simple lemon-yogurt sauce—plain yogurt mixed with lemon zest, lemon juice, and a touch of tarragon. It’s bright, tangy, and cuts through the richness of the roasted olive oil and the hearty farro. This combination is easy, flavorful, and versatile—serve it as a vegetable-forward side or a light vegetarian main.
Roasted Carrots with Lemon Yogurt Sauce and Farro
Ingredients
- 1 cup farro, uncooked
- 2 cups spinach
- 1 can chickpeas
- 2 tbsp olive oil
- 1/4 tsp paprika, or more
- 1/4 tsp lemon pepper, or more
- 2 bundles carrots, tops trimmed
- 2 tbsp olive oil
- 1 tsp tarragon
- Salt and pepper
For the sauce:
- 1/4 cup plain yogurt
- Zest from 1 lemon
- Juice from 1 lemon
- 1/2 tsp tarragon
Instructions
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Preheat the oven to 375°F.
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Cook farro on the stovetop according to package directions.
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While the farro cooks, drain and rinse the chickpeas, then pat them very dry with a towel or paper towels to remove as much moisture as possible.
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Toss the chickpeas in a bowl with 1 tablespoon olive oil, paprika and lemon pepper until evenly coated.
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Spread chickpeas on a baking sheet, sprinkle with a little extra paprika, lemon pepper, salt and pepper, and roast on the lower oven rack until crispy, about 30–35 minutes.
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On a separate baking sheet, toss carrots with 2 tablespoons olive oil, tarragon, salt and pepper. Roast on the upper rack until tender and lightly caramelized, about 25–35 minutes.
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While everything cooks, whisk together the yogurt, lemon zest, lemon juice and 1/2 teaspoon tarragon to make the sauce; set aside.
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When farro is done, stir in the spinach until it wilts. If needed, add 1 tablespoon olive oil to help the spinach wilt and to add richness.
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Serve farro topped with roasted carrots, a drizzle of lemon-yogurt sauce and a handful of crispy chickpeas.
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Enjoy.
Nutrition
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