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Roasted Carrots with Gremolata

A family favorite!

Course Side Dish
Cuisine American
Keyword easy side dish recipe, holiday recipe, kid-friendly recipes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Linda Spiker


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…