Roasted Carrots Gremolata
Servings
4 Servings
Ingredients
- 1 pound baby colorful carrots peeled and ends sliced off, sliced into 11/2 inch long pieces about the size of a radish
- 1 cup heirloom radishes cleaned and trimmed of ends (optional)
- 1/2 cup parsley leaves
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt
- 2 cloves garlic peeled
- pinch of freshly ground black pepper
- 3 tablespoon olive oil
Instructions
- Preheat oven to 375º
- Add the parsley, garlic, zest, salt and pepper to the bowl of a food processor, pulse the parsley and garlic until it’s well chopped and drizzle in the olive oil. The gremolata should be thick not thin.
- Add the gremolata and vegetables to a bowl and toss until the vegetables are well coated.
- Arrange on a baking sheet and roast in the oven for 30 – 40 minutes until the carrots and radishes are tender.