Roasted Carrots with Gremolata is one of my favorite vegetable 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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Roasted Carrots and Gremolata:
These flavorful roasted carrots are a real crowd pleaser! They were always popular in my cooking classes because they are 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 toss in gremolata and serve!
So What Is Gremolata?
Good question. It’s just about the best garnish ever, so fresh and flavorful and easy!
Simply chop parsley…
…and garlic… (Click to learn how to get the smell of garlic off your hands!)
…and toss with fresh, fragrant lemon zest. That’s it! We use a microplane to zest citrus.
How Do You Keep Your Baking Sheet Clean and Carrots from Sticking?
When roasting vegetables I always cover my rimmed cookie sheet with unbleached parchment paper. It protects your pan so vegetables don’t stick (like they do with foil) and parchment makes it really easy to lift the veggies from pan to bowl.
And there you have it!
A fresh, healthy, delicious side dish the whole family will beg you to make. Beautiful aren’t they?
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!
A family favorite!
- 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…
MAY I PLEASE ASK A FAVOR?
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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.
I am so glad you liked them! This recipe is definitely a favorite at my house:)
Do you chop the shallots?
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.
I’d like to know the carb count on a serving of these.
I have no clue but I am sure google has the answer!
I have been on a very serious carrot kick lately and this recipe is what I need in my life! Yum!
I love them! Like candy…:)
Loooove roasted carrots. Probably my favorite way to eat them. Other than carrot cake. Haha!