Ingredients
- 1 pound medium carrots, sliced in half lengthwise
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Chimichurri, for serving
Optional, For Serving
- Whipped Ricotta
- ⅔ cup cooked farro, from ⅓ cup uncooked
- Toasted pistachios
- Fresh parsley
- Lemon wedges, for squeezing
Instructions
- Place the carrots on a large plate or in a large baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Preheat a grill or grill pan over medium-low heat. Place the carrots on the grill, cut side down, and grill for 5 to 8 minutes, or until char marks form. Flip and grill for another 3 to 5 minutes, or until fork-tender and well charred.
- Remove from the grill and drizzle with chimichurri. Season to taste and serve.
- Optional serving suggestion: Spread a scoop of whipped ricotta over the bottom of a large plate. Sprinkle the farro over the ricotta, top with the grilled carrots, and drizzle with chimichurri. Sprinkle with pistachios and fresh parsley. Serve with lemon wedges for squeezing.
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