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Easy Roasted Carrots with Fresh Gremolata Recipe

Easy Roasted Carrots with Fresh Gremolata

Tender, caramelized roasted carrots are finished with a bright fresh gremolata made from parsley, garlic, lemon zest, and optional toasted nuts. This simple dinner side serves about four people.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Carrots
  • 2 pounds Carrots, peeled and trimmed
  • 2 tablespoons Extra-virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Fresh Gremolata
  • 1/2 cup Fresh flat-leaf parsley, finely chopped
  • 1 clove Large garlic clove, finely minced
  • 1 lemon Finely grated lemon zest
  • 1 tablespoon Fresh lemon juice
  • 2 tablespoons Toasted pistachios or almonds, finely chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment if desired.
  2. Peel and trim the carrots. Halve thick carrots lengthwise so the pieces are similar in size, while leaving very small carrots whole or simply halving them.
  3. Toss the carrots with the olive oil, kosher salt, and black pepper. Arrange them in a single layer with space between the pieces.
  4. Roast for 25 to 30 minutes, turning once halfway through, until the carrots are browned at the edges and easily pierced with a knife.
  5. While the carrots roast, stir together the parsley, minced garlic, lemon zest, and optional lemon juice. Fold in the finely chopped toasted pistachios or almonds if using.
  6. Transfer the hot carrots to a serving platter. Spoon or scatter the fresh gremolata over the top and serve immediately.

Notes

Keep the carrots in a single layer and use two baking sheets if needed so they roast instead of steam. Add the gremolata after roasting to preserve the fresh parsley and lemon flavors. Carrot tops can replace up to half of the parsley if they are fresh and tender.