Roasted Carrots With Gremolata

May 09, 2023May 9, 20230 4

Roasted Carrots With Gremolata - A Flavorful Side Dish Perfect for Any Meal

by The Chefin Side

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Roasted Carrots With Gremolata is a simple and healthy side dish that can be served with any entree. The roasted baby carrots are tender and sweet, and the gremolata adds a zesty and herbaceous flavor that takes this dish to the next level. Whether you're serving it with roasted chicken, grilled fish, or a vegetarian entree, this dish is sure to be a hit at any dinner table. Plus, the recipe is easy to make and requires only a few simple ingredients, making it a convenient and delicious addition to any meal.

Instructions

1.	Preheat your oven to 425°F and line a baking sheet with parchment paper.
2.	In a large bowl, toss the baby carrots with the olive oil, butter, and salt until well coated.
3.	Arrange the carrots on the prepared baking sheet in a single layer.
4.	Bake for 20-25 minutes, or until the carrots are tender and lightly caramelized.
5.	While the carrots are cooking, prepare the gremolata by mixing together the chopped parsley, garlic, and lemon rind in a small bowl.
6.	Sprinkle the gremolata over the roasted carrots and serve immediately.

PROS

Roasting the baby carrots brings out their natural sweetness and intensifies their flavor.

The gremolata adds a bright and zesty contrast that complements the carrots perfectly.

CONS

This dish may not be suitable for those with garlic or parsley allergies.

Be sure to rinse the baby carrots if they are not pre-washed to remove any dirt or debris.

HEALTH & BENEFITS

Baby carrots are an excellent source of vitamin A, fiber, and potassium.
The parsley in the gremolata contains antioxidants and essential vitamins and minerals that support digestion and heart health.

	1 lb peeled baby carrots ( or mini carrots )
	1 tablespoon olive oil
	1 tablespoon butter
	1/2 cup flat leaf parsley
	2 large garlic cloves , finely chopped
	2 teaspoons finely grated lemon rind
	1/8 teaspoon salt