Place the carrots on a large plate or in a large baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

Preheat a grill or grill pan over medium-low heat. Place the carrots on the grill, cut side down, and grill for 5 to 8 minutes, or until char marks form. Flip and grill for another 3 to 5 minutes, or until fork-tender and well charred.

Remove from the grill and drizzle with chimichurri. Season to taste and serve.

Optional serving suggestion: Spread a scoop of whipped ricotta over the bottom of a large plate. Sprinkle the farro over the ricotta, top with the grilled carrots, and drizzle with chimichurri. Sprinkle with pistachios and fresh parsley. Serve with lemon wedges for squeezing.