Orzo Salad with Roasted Carrots and Dill

     3 pounds carrots (about 4 bunches), cut diagonally into 2-inch pieces

     4 garlic cloves (unpeeled)

     4 tablespoons extra-virgin olive oil

     Coarse salt

     1 pound orzo

     Grated zest and juice of 2 lemons

     4 scallions, white and light-green parts only, roughly chopped

     1/2 cup loosely packed fresh dill, roughly chopped

     Freshly ground pepper

     1. Preheat oven to 450 degrees Fahrenheit with rack on lower shelf. On a rimmed baking sheet, toss carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast carrots, tossing occasionally, until tender and browned, about 15 minutes. Transfer sheet to a wire rack; let stand until cool enough to handle.

     Squeeze garlic cloves from skins; mince to form a coarse paste. Set aside.

     2. Bring a large saucepan of water to a boil; add salt. Stir in orzo; cook until al dente according to package instructions, about 7 minutes. Drain; while still hot, transfer orzo to a large bowl, and toss with remaining 2 tablespoons oil. Let cool slightly, and add roasted carrots.

     3. Meanwhile, in a small bowl, mix together lemon zest, lemon juice, scallions and roasted garlic. Stir in dill, and pour mixture over orzo mixture. Stir to combine; season with salt and pepper.

     Serve, or store, covered with plastic wrap, in refrigerator up to one day; bring to room temperature before serving. (Serves 8 to 10) Ã