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RECIPES

Roasted Carrots with Gremolata

servings
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Ingredients

1 each Lemons
1-1/2 qt. Thin carrot bunches with green tops, peeled
1/4 cups Fresh parsley, finely chopped
2 cups Fresh dill, finely chopped
1/2 cups Garlic, minced

Instructions

Preparation Steps
  • Use
    Vegetable peeler to remove strips of peel from lemons; finely chop peel and reserve 3/4 cup (175 mL) (or 2 Tbsp. [30 mL] for trial recipe). Juice lemons.
  • Mix
    6 Tbsp. (90 mL) lemon juice (or 1 Tbsp. [15 mL] for trial recipe) with half the dressing.
  • Trim
    Carrots, leaving short length of green stem on each; cut lengthwise in half. Toss carrots with dressing mixture in large bowl. Spread in single layer on baking sheets.
  • Bake
    In 425ºF (220ºC) standard oven 25 min. or until carrots are crisp-tender and starting to caramelize, tossing after 15 min. Combine lemon peel, parsley, dill, garlic and remaining dressing. Add mixture to carrots immediately after removing from oven; toss and serve.
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