Preheat the Oven to 400ºF (200ºC) and line a large baking pan with parchment paper.

Spread the sliced carrots in a single layer on the pan, drizzle with olive oil, and bake for 25-30 minutes until tender and caramelized.

Heat 2 teaspoons of olive oil in a saucepan over low heat, sauté the chopped shallots with a pinch of salt until softened, about 5 minutes.

Add the farro to the sautéed shallots and toast for about 2 minutes.

Pour in the broth, bring to a boil, then reduce to a simmer, covering for about 30 minutes until the farro is tender and liquid is absorbed.

In a blender, combine olive oil, fresh ginger, lemon juice, orange juice, and maple syrup; blend until smooth, then stir in dill while pulsing.

In a large mixing bowl, combine roasted carrots, cooked farro, and dressing; toss gently. Serve warm or chilled.