Roasted Carrots with Gremolata is one of my personal favorite side dishes. It’s perfect for the holidays or anytime: Carrots and shallots roasted until the edges are a crispy brown and then sprinkled with a zesty gremolata…yum!
When roasting vegetables I always cover my rimmed cookie sheet with unbleached parchment paper. It protects your pan, vegetables don’t stick to it like they do to foil, and parchment makes it really easy to lift the veggies from pan to bowl.
- ½ cup finely chopped flat leaf parsley
- Zest of one lemon, finely chopped
- 2 small cloves garlic, minced
- 2 lbs carrots, peeled and cut into 2-3″ segments
- 10 small shallots, peeled and cut in half
- 1 T fresh thyme leaves
- Extra virgin olive oil
- sea salt
- freshly ground black pepper
- Position oven rack in the center of oven and preheat to 425 degrees.
- Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside.
- Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle with sea salt and pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned (like me!) Remove from oven and toss with prepared gremolata. Serve and listen to your friends and family rave…
You can find complete recipes of this Roasted Carrots with Gremolata in theorganickitchen.org