Roasted Carrots with Gremolata


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! (this post contains affiliate links, see full disclosure at bottom of page)

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.

Just in case you were wondering, 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. 

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

What you will need: A good knife, I love my Wusthof, sea salt, (I buy the tub from Maldons it’s a money saver), rimmed cookie sheet and parchment paper. This recipe is gluten free, grain free and dairy free.

Roasted Carrots with Gremolata
Prep time
Cook time
Total time
A family favorite!
Recipe type: Vegetable side dish
Serves: 6
  • For Gremolata:
  • ½ cup finely chopped flat leaf parsley
  • Zest of one lemon, finely chopped
  • 2 small cloves garlic, minced
  • For Carrots:
  • 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
  1. Position oven rack in the center of oven and preheat to 425 degrees.
  2. Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside.
  3. 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…


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Check out my cookbooks here. The-Organic-Kitchen-CoverPost tags: Gluten free, grain free, dairy free. holiday side dish

13 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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    • Hi Stephanie. Wow I hadn’t looked at that recipe for a while. Apparently it took a big hit when I remodeled my blog. I have it fixed now. And you peel the shallots and cut them in half.

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