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.
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!
