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Get creative and try out this BBQ Spiced Carrots, Farro & Citrus Ricotta recipe, which incorporates April’s superfood, carrots.


Yields: 4

2 cups cooked Farro

For the Carrots:

  • 1-pound rainbow, roll cut carrots (wash well and keep peels on carrots)
  • 1 tbsp. extra virgin olive oil
  • 1/8 cup mesquite BBQ seasoning
  • 1 tsp. kosher salt

For the Ricotta:

  • 2 cups whole milk ricotta cheese
  • 1 tsp. fresh lemon zest
  • 1 tsp. sriracha sauce
  • 1 tsp. chopped fresh thyme

Making the bowls:

  • 1 tbsp. extra virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp. honey
  • 1 tbsp. fresh lemon juice

Garnish: 2 lemons each, cut in half


Cook Farro as directed on package.

For the Carrots: Preheat the oven to 350F.

Toss the carrots in oil, spices and salt and place the carrots on a baking sheet and roast for 15-20 minutes or until tender.  Stir the carrots halfway through the cooking time.

For the Ricotta:  In a small mixing bowl, combine the ricotta cheese, lemon zest and hot sauce and thyme. Mix well and set aside.

Assembling the bowls: In a large mixing bowl, combine the BBQ carrots, farro, olive oil, cilantro, honey and lemon juice.

Spread 1/4 cup of the ricotta blend on the bottom of each bowl or plate. Top the ricotta blend with 1 cup of the BBQ carrot faro blend. Garnish with 1/2 of a lemon.

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