Roasted Carrots with Lemon Yogurt Sauce and Farro

5 from 2 reviews

These roasted carrots pair perfectly with lemon yogurt sauce and are even more filling thanks to the farro.




  1. Preheat oven to 375°.
  2. Cook farro over stovetop according to package instructions.
  3. While farro is cooking, drain and rinse chickpeas and then pat them dry with a towel or paper towels, trying to remove as much moisture as possible.
  4. Pour them in a bowl and add 1 tbsp olive oil, paprika and lemon pepper; stir to combine
  5. Place chickpeas on a baking sheet, add a bit more paprika and lemon pepper plus salt and pepper and then place on the lower shelf in your oven. Roast until chickpeas are crispy, around 30-35 minutes.
  6. Next, place carrots on a separate baking sheet, drizzle with olive oil, tarragon, salt and pepper and place them in the oven. Roast carrots until soft, approximately 25-35 minutes.
  7. While farro, chickpeas, and carrots are cooking, make the sauce by combining yogurt, lemon zest and juice and tarragon in a bowl; set aside.
  8. Once farro is cooked, add spinach to the saucepan and stir until spinach is soft. You may need to add 1 tbsp olive oil.
  9. Place farro on a plate and top it with the roasted carrots, yogurt sauce and chickpeas.
  10. Enjoy!

Keywords: roasted carrots, lemon carrots