Roasted carrots with gremolata…one of my personal favorites!
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!
This is gremolata!
I like my carrots roasted till the edges are slightly browned.
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
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…
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Post tags: vegan, dairy free, side dish, vegetables