Get creative and try out this BBQ Spiced Carrots, Farro & Citrus Ricotta recipe, which incorporates April’s superfood, carrots.
2 cups cooked Farro
For the Carrots:
For the Ricotta:
Making the bowls:
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.