Ingredient

• 1 pound medium carrots, sliced in half lengthwise
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Chimichurri, for serving
• Whipped Ricotta
• ⅔ cup cooked farro, from ⅓ cup uncooked
• Toasted pistachios
• Fresh parsley
• Lemon wedges, for squeezing

Direction

1. 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.
2. 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.
3. Remove from the grill and drizzle with chimichurri. Season to taste and serve.
4. 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.