easy side dish recipe, holiday recipe, kid-friendly recipes
½cupfinely chopped flat leaf parsley
Zest of one lemonfinely chopped
2small cloves garlicminced
2lbscarrotspeeled and cut into 2-3" segments
10small shallotspeeled and cut in half
1Tfresh thyme leaves
Extra virgin olive oil
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…