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!
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Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish.

These flavorful roasted carrots are a real crowd pleaser! And so easy to make. Simply toss the carrots in olive oil, sprinkle with sea salt and fresh pepper then roast until the edges are a beautiful golden brown. When you remove them from the oven you toos in gremolata and serve!

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish.

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish. Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish. 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.

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish.Just in case you were wondering, gremolata is a garnish made up of parsley…

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish. …garlic… Want to know how to get the smell of garlic off your hands?

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish. …and lemon zest! We use a microplane to zest citrus here at The Organic Kitchen!

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish. 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.

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish.

These carrots make a beautiful side dish to any main course!

Carrots Gone Wild! These roasted carrots with gremolata will have your friends and family raving. They are absolutely delicious and add a great pop of color to any dish.

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. paleo and Whole 30 compliant too!

5 from 2 votes
Roasted Carrots with Gremolata
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A family favorite!

Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, holiday recipe, kid-friendly recipes
Servings: 6 servings
Author: Linda Spiker
Ingredients
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
Instructions
  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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21 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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