Ingredients

serves 8 to 10

　　3 pounds carrots (about 4 bunches)

　　4 garlic cloves, unpeeled

　　1/4 cup extra-virgin olive oil

　　Coarse salt

　　1 pound orzo

　　Grated zest and juice of 2 lemons

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

　　1/2 cup loosely packed fresh dill, roughly chopped

　　Freshly ground pepper

　　

Step 1

Preheat the oven to 450°F with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.

　　

Step 2

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

　　

Step 3

Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill, and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.