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 … Continue Reading →