3 lbs. carrots, peeled and sliced diagonally into 2-inch pieces
5 large garlic cloves, unpeeled
1/4 cup olive oil, divided
1 lb orzo pasta
Juice of 2 lemons
Zest from the 2 lemons
4 scallions, white and light green parts only, chopped
1/2 cup loosely pack fresh dill, chopped
Instructions
Preheat oven to 450º F.
In a small bowl, toss carrots and garlic cloves with 2 tablespoons of the olive oil. Spread on a rimmed baking sheet and bake for 15-20 minutes or until carrots are browned and tender. Remove from oven and let cool for about 10-15 minutes.
Squeeze out pulp from garlic cloves into a small bowl and discard skins. Mash pulp with the back side of a spoon until it resembles a paste.
Cook orzo according to package instructions. Drain in a colander (do not rinse) then transfer to a large bowl. Toss with remaining olive oil then add carrots.
In a small bowl, combine lemon juice, zest, scallions and garlic paste. Mix in dill then pour over orzo mixture and toss until combined. Add salt and pepper to taste.
