3 pounds carrots
4 garlic cloves, unpeeled
1/4 cup extra virgin olive oil
1 pound orzo
Grated zest and juice of 2 lemons
4 scallions, roughly chopped
1/2 cup fresh dill, roughly chopped
Fresh ground pepper
Preheat oven to 400. Cut carrots diagonally into 2 inch pieces. On a rimmed baking sheet, toss carrots and garlic with 2 Tablespoons oil, a pinch of sugar and a big pinch of salt. Roast until carrots are tender and slightly browned, about 20 minutes. Toss them and keep checking so they don’t burn. Squeeze garlic from out of skins; mince to form a coarse paste and set aside.
Bring a large saucepan of water to a boil; add salt. Stir in orzo and cook until al dente. Drain. While still hot, transfer orzo to a large bowl and toss with 2 Tablespoons oil. Let cool slightly and add roasted carrots.
In a small bowl, mix together lemon zest, juice, scallions, dill and the roasted garlic. Pour mixture over orzo. Stir and season with kosher salt and pepper. Serve or store, covered, in refrigerator for up to one day, bringing to room temperature before serving.