Sheet Pan Fish with Toasted Moroccan Carrots and Green Olives | The Whole Grains Council

Ingredients

• 1 cup whole grain farro
• ½ teaspoon minced garlic
• ½ teaspoon lemon zest
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• Pinch of cayenne pepper
• 3 tablespoons + 2 teaspoons olive oil, divided
• ½ cup pitted green olives
• 2 bunches of young carrots with tops, peeled and trimmed
• 1 pound fish (such as halibut, cod, or seabass)
• 1 teaspoon dried thyme
• 2 tablespoons grated Parmigiano-Reggiano cheese
• Salt to taste