Roasted Carrot Farro with Olive Tapenade

Roasted carrots and warm farro are tossed with a bright olive-caper tapenade and parsley for an easy Mediterranean-inspired vegetarian grain dish.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb carrots
• 2 cups cooked farro
• 0.333 cup pitted olives
• 1 tbsp capers
• 1 lemon
• 2 tbsp fresh parsley
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. Peel the carrots, trim the ends, and cut them into 2-inch pieces. Toss with 1 tablespoon olive oil, kosher salt, and black pepper on a rimmed baking sheet. (about 5 min) — 425°F
2. Roast the carrots for 25 to 30 minutes, turning once, until browned at the edges and easily pierced with a fork. (about 30 min) — 425°F
3. Finely chop the olives, capers, parsley, and lemon zest. Juice the lemon, then stir the chopped ingredients with the remaining 1 tablespoon olive oil. (about 8 min)
4. Warm the cooked farro in a large skillet over medium heat for 3 to 5 minutes, stirring occasionally, until heated through. (about 5 min) — Medium heat
5. Toss the warm farro and roasted carrots with the olive tapenade. Taste and adjust the salt, pepper, or lemon juice before serving. (about 2 min)