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Preheat the oven to 400℉. Cook the farro according to package directions. (I buy the quick 10 minute farro from Trader Joe's, or the pearled variety that is quicker cooking).
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If your carrots are thin enough, you may not even need to peel them. I only peeled the thicker ends of some of mine. Add them to a baking sheet and add olive oil, cumin, chili powder, salt, and pepper. Toss to coat. Roast for 20-25 minutes until tender and caramelized. You may need to take some of the skinnier carrots out before the 20 minute mark if they are starting to get too brown.
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While the carrots are roasting, make the dill tahini sauce. In a medium bowl, whisk together tahini, garlic, lemon juice, and dill. Slowly add hot water by the tablespoon until the sauce becomes pourable. Season to taste with salt and pepper.
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Serve carrots over a bed of the farro, and drizzle with garlic dill tahini sauce. Sauce will keep in the fridge for several days.