Roasted Carrots with Gremolata

 

Roasted Carrots with Gremolata is one of my personal favorites!

Roasted Carrots with Gremolata from The Organic Kitchen

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.

Gremolata is a garnish made up of parsley…

…garlic… Want to know how to get the smell of garlic off your hands?

…and lemon zest! We use a microplane to zest citrus here at The Organic Kitchen!

The knives we use in class are 8″ Wustof  chef’s knives. I love mine! To see how to choose and care for a knife click here.

Gremolata…

Roasted Carrots with Gremolata from The Organic Kitchen

I like my carrots roasted till the edges are slightly browned.

Roasted Carrots with Gremolata from The Organic Kitchen

The Recipe: Roasted Carrots with Gremolata

Serves 6

½ cup finely chopped flat leaf parsley
Zest of one lemon, finely chopped
1-2 cloves garlic, minced
2 lbs carrots
10 small shallots
1 T fresh thyme leaves
Extra virgin olive oil
sea salt
freshly ground black pepper, to taste

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 3-4 inches 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…

Check out my cookbooks here.

The-Organic-Kitchen-Cover

Please feel free to use the comment bubble at the top of the post for comments or questions!

 

All recipes and food images are copyrighted and owned exclusively by Linda Spiker. Do not republish photos or recipes without written consent.

 

Post tags: vegan, dairy free, side dish, vegetables

6 thoughts on “Roasted Carrots with Gremolata

  1. I made these for dinner tonight and my whole family love them!! I used baby carrots so they got a little wrinkley but they are so cute haha the thyme really stuck out the most. Ive had it in my garden for a while and usually only put it in meatloaf. Glad i got to use it on its own so i could taste the flavor more.

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