Carrots, often left for your crudite platters, used wildly in the base of most soups, stocks, and to add flavor to many dishes in mire pox. However, why not let the carrot stand shining on their own! I absolutely love carrots, both raw or cooked and I feel like they don’t get the credit they so deserve! They’re not just for bunnies you guys! 😉 I hope you enjoy this delicious and bright roasted carrot dish! With Easter around the the corner in a few weeks this would be a great side dish!
Roasted Carrots with a carrot top gremolata!
Course: Side Dish, VegetableDifficulty: Easy4
servings10
minutes20
minutesIngredients
2 bunches of carrots with tops, trimmed, peeled and tops reserved.
2 tablespoons of butter
1/2 orange juiced
kosher salt
1 garlic clove, minced
1/4 cup of carrot tops, rinsed and roughly chopped
1/4 cup of parsley chopped
1 lemon, zested and juiced
1 tablespoon of olive oil
Directions
- preheat the oven to 425. Arrange carrots on a parchment lined baking sheet.
- combine; butter, orange juice, honey and 1 tsp of salt in a microwave safe dish. microwave until the butter is melted, stir to fully incorporate the honey. Pour over the carrots, making sure they all get a dose of the buttery orange goodness. Roast in over for about 20 minutes, or until crisp tender, or however you prefer your carrots.
- Meanwhile, add the carrot tops and parsley with lemon zest, lemon juice, olive oil and 1/2 tsp of salt, mix well.
- Once carrots are roasted transfer to a platter and top with gremolat and enjoy!
Notes
- Feel free to double the gremolata recipe, in our house we’re all huge fans of it. 🙂
