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5 from 3 votes

Roasted Carrots with Lemon Yogurt Sauce and Farro

These roasted carrots pair perfectly with lemon yogurt sauce and are even more filling thanks to the farro.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: dinner
Cuisine: carrots
Servings: 2 -4
Author: Erin


  • 1 cup farro uncooked
  • 2 cups spinach
  • 1 can chickpeas
  • 2 tablespoon olive oil
  • 1/4 teaspoon paprika or more
  • 1/4 teaspoon lemon pepper or more
  • 2 bundles carrots tops trimmed
  • 2 tablespoon olive oil
  • 1 teaspoon tarragon
  • Salt and pepper
  • For the sauce:
  • 1/4 cup plain yogurt
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1/2 teaspoon tarragon


  • Preheat oven to 375°.
  • Cook farro over stovetop according to package instructions.
  • 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.
  • Pour them in a bowl and add 1 tablespoon olive oil, paprika and lemon pepper; stir to combine
  • 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.
  • 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.
  • While farro, chickpeas, and carrots are cooking, make the sauce by combining yogurt, lemon zest and juice and tarragon in a bowl; set aside.
  • Once farro is cooked, add spinach to the saucepan and stir until spinach is soft. You may need to add 1 tablespoon olive oil.
  • Place farro on a plate and top it with the roasted carrots, yogurt sauce and chickpeas.
  • Enjoy!