Here, I topped it with some maple roasted carrots because these carrots baby just looked so darn pretty! And maple roasted carrots couldn’t taste more like fall, could they?!
Who needs take out when you can eat in the comfort of your own home? And feel good about yourself for saving money and making healthy choices while you’re at it?
8-10 small carrots, peeled
3 Tbsp olive oil
1 Tbsp maple syrup
Dash cayenne pepper
Pinch of salt
1 Tbsp olive oil, plus drizzle
1 cup farro
1 cup frozen diced butternut squash
1/2 cup diced celery
1/2 cup yellow onion
1/4 cup chopped parsley, plus garnish
salt and pepper
1. Preheat oven to 400 degrees.
2. In a large saucepan, heat 1 Tbsp olive oil over medium flame. Add celery and onion to the pan and cook for 2-3 minutes or until just softened. Next add frozen butternut squash and cook an addiitonal 1-2 minutes or until the squash has defrosted. Pour in farro and 2 cups of boiling water and stir to make sure nothing sticks to the bottom. Simmer for 20 minutes or until the farro is soft and tender.
3. Meanwhile, mix 3 Tbsp olive oil, maple syrup, cayenne, and salt in large mixing bowl. Toss carrots in the oil+syrup mixture until even coated. Place carrots on a parchment-lined baking sheet, making sure they don’t touch each other. Roast in the oven for 20 minutes, flipping halfway, or until fork tender and nicely browned.
4. When the farro is finished cooking, drain any remaining water and add parsley, a drizzle of olive oil, a heavy pinch of salt and some fresh cracked pepper, and stir to incorporate. Serve carrots over farro with parsley for garnish.
2 Comments Add yours
so you add the water and farro into the already sautéing vegetables and have them all boil for the next 20 mins?
Yes, that's exactly right! (Sorry for my delayed response, I hope you enjoyed this dish!)