Roasted Carrots with Gremolata Recipe
Not keen on carrots? These roasted heirloom carrots will change your mind! The rich, sweet flavour of roasted carrots is perfectly offset by the fresh and zesty gremolata — and there’s absolutely no waste so your cooking will be more sustainable than ever.
Roasted Carrots with Gremolata Recipe
The rich flavour of these roasted carrots is perfectly offset by zesty gremolata — and they’re a one-stop-shop to a zero-waste kitchen!
Servings
4
Prep time
Cook time
Recipe
vegetarian
Ingredients
- Roasted Carrots
- 750g baby carrots
- 1 tbsp butter, melted
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- Gremolata
- Retained carrot tops
- ¼ cup parsley, chopped
- Zest 1 lemon
- 1 clove garlic, finely chopped
Method
- Preheat oven to 220ºC and line a baking tray.
- Remove the leafy tops from the carrots and place in a bowl of cold water. Halve any large carrots.
- Combine the melted butter and olive oil and toss the carrots in the mixture to coat.
- Lay the carrots in a single layer on your baking tray.
- Season with salt and pepper and roast for approx. 25 mins, depending on the size.
- Place all the gremolata ingredients into a small food processor and blend until finely chopped and combined. Tip into a serving dish.
- Serve the carrots on a platter, topped with fresh gremolata.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
