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There’s something deeply satisfying about taking humble, everyday vegetables and turning them into something truly spectacular. That’s exactly what happens with these Tahini Roasted Carrots with Farro. We’re not just tossing carrots in oil here—we’re giving them a proper roast until their edges caramelize and their natural sugars concentrate into something sweet and almost candy-like. Then, we nestle them into a bed of nutty, chewy farro and drench everything in a lemony, garlicky tahini sauce that’s so good you’ll want to put it on… well, everything. Honestly, this dish feels both rustic and elegant, like something you’d be thrilled to serve at a dinner party but also perfectly happy to eat straight from the baking sheet on a lazy Tuesday night. It’s a beautiful marriage of textures and temperatures—the warm, tender carrots, the cool, creamy sauce, the hearty grain. It’s a complete meal that honestly doesn’t feel like you’re just “eating a bowl of vegetables.”

Why You’ll Love This Tahini Roasted Carrots with Farro

A symphony of textures. You get the tender, caramelized carrots, the chewy, nutty farro, and the luxuriously creamy sauce all in one bite. It’s a party in your mouth that’s anything but boring.
It’s incredibly versatile. Serve it warm right after you make it, or pack it cold for lunch the next day—it holds up beautifully. You can also easily add a protein like chickpeas or grilled chicken if you’re feeling it.
The tahini sauce is a game-changer. It’s tangy, garlicky, and so creamy, and it ties the whole dish together. Once you master this simple sauce, you’ll find yourself drizzling it over roasted veggies, grain bowls, and salads all week long.
It feels fancy without the fuss. The colors are vibrant, the presentation is gorgeous, but the process is straightforward and forgiving. It’s the kind of dish that impresses people but won’t leave you stressed in the kitchen.

Ingredients & Tools

1 lb carrots, preferably a mix of colors
2 tbsp olive oil, divided
1 tsp maple syrup or honey
1 cup semi-pearled farro
1/4 cup well-stirred tahini
1 large lemon, juiced (about 3 tbsp)
1 small garlic clove, minced or grated
3-4 tbsp warm water
1/4 cup chopped fresh parsley
2 tbsp toasted pine nuts or pumpkin seeds
Salt and freshly ground black pepper

Tools: A large baking sheet, a medium saucepan, a small bowl for whisking, and a fine mesh sieve for rinsing the farro.

Don’t skip the maple syrup—it’s not to make the carrots sweet, but to help them caramelize and get those beautiful, crispy edges. And when I say “well-stirred tahini,” I really mean it! You want to stir that jar until the oil is fully incorporated and the paste is smooth, otherwise your sauce might seize up.

Nutrition (per serving)

Calories: 380 kcal
Protein: 11 g
Fat: 16 g
Carbohydrates: 54 g
Fiber: 10 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

Don’t peel the carrots if you can help it. A good scrub under running water is often all they need. A lot of the fiber and nutrients are in the skin, and it helps them hold their shape during roasting.
Get your farro right. Semi-pearled farro is the most common and cooks in about 25-30 minutes. If you have whole farro, it will take closer to 45-50 minutes, so plan accordingly! Always give it a good rinse in a fine-mesh sieve before cooking to remove any dust.
Your tahini’s temperament matters. Tahini can vary wildly by brand. Some are naturally thicker, some are runnier. This is why the water in the sauce is a range—you’ll add it slowly until you get a lovely, drizzly consistency.
Embrace the multi-color carrot. Using a mix of orange, purple, and yellow carrots isn’t just for looks (though it is stunning). They can have slightly different flavor profiles, which makes the final dish more interesting.

How to Make Tahini Roasted Carrots with Farro

Step 1: Preheat your oven to 425°F (220°C). This high heat is key for getting a good roast on the carrots without steaming them. While it’s heating, scrub your carrots well. If they’re very thick, slice them in half lengthwise; if they’re slender, you can leave them whole. The goal is to have them all roughly the same thickness so they cook evenly.

Step 2: Toss the prepped carrots on your baking sheet with one tablespoon of the olive oil, the maple syrup, a good pinch of salt, and several grinds of black pepper. Use your hands to really massage the oil and seasoning onto every surface. Arrange them in a single layer with a bit of space between each one—this ensures they roast instead of steam.

Step 3: Pop the baking sheet into the preheated oven and roast for 25-35 minutes. You’re looking for the carrots to be tender when pierced with a fork and for the edges to be caramelized and slightly blistered. Don’t be afraid of a little char—that’s where the flavor is! You can give them a flip halfway through if you like, but it’s not strictly necessary.

Step 4: While the carrots are roasting, cook your farro. Rinse the farro under cold water in a fine-mesh sieve. Add it to a medium saucepan with 2 ½ cups of water and a big pinch of salt. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for 25-30 minutes, or until the grains are tender but still pleasantly chewy.

Step 5: Now for the magic: the tahini sauce. In a small bowl, combine the tahini, the juice of your lemon, the minced garlic, the remaining tablespoon of olive oil, and another pinch of salt. Whisk it together—it will look thick and almost seized up at first, which is totally normal. This is where the warm water comes in.

Step 6: Start whisking in the warm water, one tablespoon at a time. After the second or third tablespoon, you’ll notice the sauce suddenly relax, thin out, and become beautifully smooth and creamy. Keep adding water until it reaches a consistency that’s easily drizzle-able from a spoon. Taste and adjust with more salt or lemon juice as needed.

Step 7: By now, your farro should be done. Drain off any excess water and fluff it with a fork. Let it sit for a minute to cool slightly. To assemble, spread the warm farro on a serving platter. Arrange the gorgeous roasted carrots on top, then generously drizzle everything with that glorious tahini sauce.

Step 8: Finish the dish with a flourish! Scatter the chopped fresh parsley and toasted pine nuts over the top. The parsley gives a fresh, bright note, and the nuts add a crucial final layer of texture and rich, toasty flavor. Serve it immediately while the carrots are still warm and the farro is fluffy.

Serving Suggestions

Complementary Dishes

Simple Lemon Herb Chicken — The bright, herby flavors complement the earthiness of the carrots and farro without overpowering them. A lean protein makes the meal feel more substantial.
Garlicky Sautéed Greens — A pile of kale or Swiss chard cooked with a bit of garlic and red pepper flakes adds another dimension of flavor and a pop of dark green color to your plate.
Marinated White Beans — Toss a can of cannellini beans with lemon zest, olive oil, and fresh herbs. They add a creamy, protein-packed element that blends seamlessly with the other components.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a perfect match for the lemon and parsley in the dish, cutting through the richness of the tahini beautifully.
Sparkling Water with Lemon — Sometimes the simplest option is the best. The effervescence cleanses the palate, and the lemon echo ties it all together for a super refreshing non-alcoholic pairing.
A Light Pale Ale — The slight bitterness and carbonation of a pale ale can stand up to the roasted flavors and creamy sauce, making for a very satisfying combination.

Something Sweet

Lemon Olive Oil Cake — It continues the citrus theme in the most delightful way. The cake’s moist, tender crumb and subtle olive oil flavor are a lovely, not-too-sweet ending.
Honey & Walnut Baklava — For a more decadent finish, the flaky phyllo, nuts, and honey syrup play wonderfully with the Middle Eastern vibe of the tahini.
Orange & Pomegranate Salad — Simply segment some oranges and toss with pomegranate arils and a hint of mint. It’s light, fresh, and the perfect palate-cleanser.

Top Mistakes to Avoid

Overcrowding the baking sheet. If the carrots are piled on top of each other, they’ll steam and become soggy instead of roasting and caramelizing. Use two sheets if you need to—it’s worth it for that perfect texture.
Using cold water for the tahini sauce. This is a classic error. Cold water can cause the tahini to seize up permanently and become grainy. Warm water is the trick to achieving that silky, emulsified sauce.
Underseasoning the farro cooking water. This is your one chance to get flavor right into the grain itself. The water should taste pleasantly salty, like a mild broth. If it tastes like the sea, you’ve gone too far, but if it’s bland, your farro will be bland.
Skipping the toasting step for the nuts. Throwing raw pine nuts or seeds on top is fine, but toasting them for just a few minutes in a dry pan unlocks a deep, nutty aroma and a satisfying crunch that elevates the entire dish.

Expert Tips

Tip: Roast a whole head of garlic alongside the carrots. The sweet, mellow roasted garlic can be squeezed out and whisked into the tahini sauce for an even deeper, more complex flavor that’s less sharp than raw garlic.
Tip: Make a double batch of the tahini sauce. Seriously, you’ll thank yourself later. It keeps beautifully in the fridge for up to a week and is incredible on grilled meats, as a salad dressing, or as a dip for raw vegetables.
Tip: Let the farro cool slightly before assembling. If you mix the hot farro with the cold sauce immediately, the farro can absorb too much of the sauce and make the whole dish a bit dry. Letting it cool for 5-10 minutes helps maintain the perfect saucy ratio.
Tip: Add a spice rub to the carrots. Before roasting, toss them with a pinch of cumin, coriander, or smoked paprika along with the oil and maple syrup. It adds a warm, aromatic layer that pairs wonderfully with the tahini.

FAQs

Can I make this dish ahead of time?
Absolutely, and it’s a great meal prep option. You can roast the carrots, cook the farro, and make the sauce up to 3 days in advance. Store them separately in airtight containers in the fridge. The farro might dry out a bit, so let everything come to room temperature and you might need to add a tiny splash of water to the farro when you reheat it. Assemble just before serving to keep the textures distinct.

My tahini sauce is too thick/too thin. How can I fix it?
Don’t panic, it’s an easy fix! If it’s too thick, just keep whisking in warm water, a teaspoon at a time, until it loosens up to your desired consistency. If it’s too thin, you have two options: whisk in a bit more tahini to thicken it, or simply let it sit for 10 minutes—it often thickens up slightly on its own as it rests.

What can I use instead of farro?
No problem! Farro has a unique chew, but other grains work wonderfully here. Freekeh would be my first choice for a similar texture. Brown rice, quinoa, or wheat berries are also excellent substitutes. Just adjust the cooking time and liquid according to the package directions for whatever grain you choose.

Is there a substitute for tahini?
The tahini is pretty central to the flavor profile, but in a pinch, you could use a runny, natural almond butter or cashew butter. The flavor will be different—more nutty than sesame—but it will still give you a creamy, delicious sauce. I wouldn’t recommend peanut butter, as its flavor is too strong and will dominate the dish.

My carrots aren’t caramelizing. What did I do wrong?
This usually comes down to one of two things: your oven temperature or overcrowding. First, make sure your oven is fully preheated—an oven thermometer is a cheap and handy tool to verify the actual temperature. Second, double-check that the carrots have enough space on the pan. If they’re touching, they’ll steam. Giving them room allows moisture to evaporate, leading to that beautiful, caramelized exterior we’re after.

Tahini Roasted Carrots With Farro

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine Mediterranean, middle-eastern

Servings 4

Total Time 50 minutes

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Make this stunning Tahini Roasted Carrots with Farro recipe for a healthy, flavorful meal. Sweet carrots, chewy farro & creamy tahini sauce. Get the recipe now!

Ingredients

For the carrots and farro:

1 lb carrots (preferably a mix of colors)
2 tbsp olive oil (divided)
1 tsp maple syrup or honey
1 cup semi-pearled farro
1/4 cup chopped fresh parsley
2 tbsp toasted pine nuts or pumpkin seeds
Salt and freshly ground black pepper

For the tahini sauce:

1/4 cup well-stirred tahini
1 large lemon (juiced (about 3 tbsp))
1 small garlic clove (minced or grated)
3-4 tbsp warm water

Instructions

01
Preheat your oven to 425°F (220°C). While it's heating, scrub your carrots well. If they're very thick, slice them in half lengthwise; if they're slender, you can leave them whole. The goal is to have them all roughly the same thickness so they cook evenly.
02
Toss the prepped carrots on your baking sheet with one tablespoon of the olive oil, the maple syrup, a good pinch of salt, and several grinds of black pepper. Use your hands to really massage the oil and seasoning onto every surface. Arrange them in a single layer with a bit of space between each one—this ensures they roast instead of steam.
03
Pop the baking sheet into the preheated oven and roast for 25-35 minutes. You’re looking for the carrots to be tender when pierced with a fork and for the edges to be caramelized and slightly blistered. Don’t be afraid of a little char—that’s where the flavor is! You can give them a flip halfway through if you like, but it's not strictly necessary.
04
While the carrots are roasting, cook your farro. Rinse the farro under cold water in a fine-mesh sieve. Add it to a medium saucepan with 2 ½ cups of water and a big pinch of salt. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for 25-30 minutes, or until the grains are tender but still pleasantly chewy.
05
Now for the magic: the tahini sauce. In a small bowl, combine the tahini, the juice of your lemon, the minced garlic, the remaining tablespoon of olive oil, and another pinch of salt. Whisk it together—it will look thick and almost seized up at first, which is totally normal. This is where the warm water comes in.
06
Start whisking in the warm water, one tablespoon at a time. After the second or third tablespoon, you’ll notice the sauce suddenly relax, thin out, and become beautifully smooth and creamy. Keep adding water until it reaches a consistency that’s easily drizzle-able from a spoon. Taste and adjust with more salt or lemon juice as needed.
07
By now, your farro should be done. Drain off any excess water and fluff it with a fork. Let it sit for a minute to cool slightly. To assemble, spread the warm farro on a serving platter. Arrange the gorgeous roasted carrots on top, then generously drizzle everything with that glorious tahini sauce.
08
Finish the dish with a flourish! Scatter the chopped fresh parsley and toasted pine nuts over the top. The parsley gives a fresh, bright note, and the nuts add a crucial final layer of texture and rich, toasty flavor. Serve it immediately while the carrots are still warm and the farro is fluffy.