Balsamic-Roasted Carrots with Farro and Artichoke Gremolata

Balsamic-roasted carrots with farro and artichoke gremolata takes any average grain bowl to next-level status. Vegan, make-ahead friendly, and a delicious way to slip in your daily dose of whole grains.

Ingredients

• 4 large peeled carrots (cut crosswise into 1/2-inch-thick coins (about 2 cups chopped))
• 1/2 red onion (sliced into 1/2-inch-thick segments)
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper (divided)
• 3 Tbsp. balsamic vinegar (divided)
• 3 Tbsp. extra-virgin olive oil (divided)
• 1 tsp. Dijon mustard
• 1 cup dry farro
• 1/2 cup finely chopped canned artichoke hearts (patted dry)
• Zest and juice of 1 lemon
• 1 minced garlic clove
• 1 Tbsp. finely chopped pine nuts or slivered almonds
• 2 Tbsp. finely chopped fresh parsley (plus more for garnish)
• 2 cups vegetable broth

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Arrange carrots and red onion on a rimmed baking sheet lined with foil. Season with salt and 1/4 tsp. of the black pepper.

3. 3

   Combine 1 Tbsp. balsamic, 1 Tbsp. oil, and mustard in a small bowl; stir with a whisk. Pour marinade over vegetables; toss to coat. Bake for 25 to 30 minutes or until lightly browned and tender, stirring once halfway through.

4. 4

   While vegetables roast, combine farro and broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer gently, stirring occasionally, until farro is tender, 20 to 25 minutes. Drain any excess liquid and transfer to a large bowl. Combine roasted vegetables with cooked farro. Stir in remaining 2 Tbsp. balsamic vinegar and 1 Tbsp. oil.

5. 5

   Combine artichokes, lemon zest and juice, garlic, nuts, parsley, and remaining 1 Tbsp. oil and 1/4 tsp. black pepper in a small bowl.

6. 6

   Divide vegetable and farro mixture evenly among 4 bowls or plates. Top each serving evenly with artichoke gremolata. Garnish with additional parsley, if desired.