Tahini Sauce Roasted Carrots with Farro and Spiced Pepitas

1. To cook the farro, follow package instructions and season with 1 teaspoon olive oil, ½ teaspoon salt, and pepper to taste. (The original recipe used 10-minute farro from @TraderJoes).
2. To roast the carrots, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and add the scrubbed heirloom carrots. Drizzle with two tablespoons of olive oil and sprinkle with 1 teaspoon ground cumin, salt, and pepper. Roast for 35 minutes or until the carrots are easily pierced.
3. To roast the pumpkin seeds, use a small skillet over medium heat, warm one teaspoon olive oil and add the three tablespoons pepitas with a pinch of salt and pepper until they turn golden. Stir frequently, then remove from heat to cool.
4. To make the tahini sauce, combine ¼ cup tahini, 2 tablespoons chopped fresh parsley, 2 tablespoons lemon juice, 4 tablespoons water, salt, and pepper to taste in a blender or food processor until smooth.
5. To assemble, pour the cooked farro on a large serving platter. Add the roasted carrots in a single layer over the grains. Drizzle the tahini sauce generously over the carrots and add the spiced pepitas on top. Enjoy!