Dill is such an underrated herb - but it can’t help but turn heads when it’s added to a lemony, garlicky tahini sauce. It tastes incredible over the whole roasted carrots, which are perfectly spiced with cumin and chili powder and roasted until tender and golden. The farro, with its lovely chewy texture, helps make this a meal that’s enjoyable in so many ways.
Farro With Spice-Roasted Carrots and Dill-Garlic Tahini Sauce [Vegan]
For the Farro and Carrots:
- 1 1/2 cups farro
- 1 medium bunch skinny carrots, trimmed, peeled if thick-skinned
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dill-Garlic Tahini Sauce:
- 1/3 cup tahini
- 1 clove garlic, minced
- Juice of 1 lemon, plus lemon wedges for serving
- 2 tablespoons finely chopped fresh dill, plus more for serving
- 1/4 to 1/2 cup hot water
- 1/4 teaspoon salt
- Black pepper, as needed
- Cook the farro according to package directions.
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet and add the oil, cumin, chili powder, salt, and black pepper. Toss to coat the carrots. Roast for 20 to 25 minutes, until the carrots are tender and caramelized. You may need to take some of the skinnier carrots out before the 20-minute mark if they start to get too brown.
- While the carrots are roasting, make the dill-garlic tahini sauce. In a medium bowl, whisk together the tahini, garlic, lemon juice, and dill. Slowly add the water by the tablespoon (15 ml), until the sauce becomes pourable. Add the salt and whisk to combine. Season with black pepper.
- Serve the carrots over a bed of the farro, and drizzle everything with the dill-garlic tahini sauce. Serve with a sprinkle of chopped dill, lemon wedges, and extra tahini sauce!
The dill-garlic tahini sauce will keep in the fridge for 4 to 5 days. You can add it to bowls, salads, or to use as a dip for vegetables. You may want to double it!