Roasted Carrots + Parsnips with Spicy Farro
When you roast root vegetables, like carrots and parsnip, they become sweet, tender, and almost caramelized. In this recipe, the dressing is a combination of sweet and spicy with a hint of tanginess. Paired with farro, a healthy grain, that helps keep you fuller longer, this salad will soon become one of your favorites. This works perfectly for lunch or serve alongside your dinner. Better yet, reheat this salad for breakfast and top with a poached egg.
Roasted Carrots & Parsnips with Spicy Farro
1 cup farro, rinsed and drained
2 teaspoons sea salt
4 cups water (or stock)
7 tablespoons olive oil, divided
4 medium carrots
2 large parsnips
sea salt to taste
1 teaspoon sriracha sauce, or to taste
1 teaspoon honey
2 tablespoons white vinegar
pinch of ground cumin
¼ cup chopped fresh mint leaves
¾ cup crumbled goat cheese or feta
Combine the farro, salt and water in a large saucepan over medium heat. Cover and simmer for 45 minutes, until farro is tender. Stir occasionally. Remove from the heat and drain any water. Set aside.
Preheat your oven to 400 degrees. Coat baking sheet with one tablespoon of olive oil. Use two baking sheets if needed, in order to have the vegetables in a single layer. Peel carrots and parsnips and cut them into matchsticks about 2-inch lengths. Spread the vegetables onto the baking sheets, season with sea salt and roast for 30 minutes, tossing every 10.
Whisk together, 5 tablespoons olive oil, 1 teaspoon (or more) sriracha, 1 teaspoon honey, 2 tablespoons white vinegar, and a pinch of cumin. Taste and adjust seasonings.
In a large serving bowl, combine farro and vegetables. Stir in ¾ of the mint and goat cheese. Pour in the dressing, and combine. Top with remaining mint and cheese.