Zero-waste Kitchen Roasted Carrots with Gremolata

Roasted Carrots with Gremolata Recipe

Roasted Carrots with Gremolata Recipe

By: Naomi Sherman

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!

Naomi Sherman

Naomi Sherman

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