Preheat your oven to 400°F (200°C) and line a large shallow pan with parchment paper.

Slice the heirloom carrots into even pieces, arrange them in a single layer on the parchment, drizzle with olive oil, season with salt and black pepper, and toss to coat.

Roast for 25-30 minutes, turning halfway through.

While carrots are roasting, heat olive oil in a saucepan over medium heat, sauté the finely chopped shallots until soft, about 3-4 minutes.

Add farro to the pan and toast for 2 minutes, then add vegetable broth, bring to a boil, cover and reduce to a simmer for 30 minutes, or until farro is tender.

In a blender, combine olive oil, fresh ginger, lemon juice, orange juice, and maple syrup to make the dressing, then add fresh dill and pulse to combine.

Combine the roasted carrots and cooked farro in a mixing bowl, drizzle with citrus dressing, and toss gently. Serve warm or chilled.