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.
Servings: 2 -4
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
- 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 tbsp 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 tbsp olive oil.
- Place farro on a plate and top it with the roasted carrots, yogurt sauce and chickpeas.
- Enjoy!
Nutrition
Calories: 656kcal | Carbohydrates: 87g | Protein: 13g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 4mg | Sodium: 92mg | Potassium: 741mg | Fiber: 18g | Sugar: 5g | Vitamin A: 13140IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 4mg
