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.
Nutrition Facts
Ingredients
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.
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Reviews from the Original Source
Beautiful yes, but I get tired of comments that never actually make the recipe, only saying it LOOKS great. so? there is absolutely no encouragement from comments that did not make the recipe.
I really like this combo combination. The carrots beautiful roasted and the white and creamy lemon yogurt sauce.. Uhmmm!
What an awesome combination ... it sounds so delicious!
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