Description
The freshest carrots, roasted until crisp on the outside and perfectly cooked on the inside and then topped with a fresh sauce that complements the dish wonderfully. This is a wonderful spring vegetable that is perfect for Easter dinner.
Ingredients
Scale
- 1 bunch fresh carrots with carrot tops (about a pound)
- 1–1/2 tablespoons olive oil
- Kosher salt
- Black pepper
Gremolata
- 1 cup carrot fronds, (remove leaves from stems and coarsely chop)
- 1/2 cup fresh parsley
- 2 tablespoons fresh mint
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1–1/2 tablespoons maple syrup
- 1 tablespoon olive oil
- Pinch of crushed red pepper flakes to taste
- Kosher salt
- Black pepper
- 1/4 cup toasted sunflower kernels (pepitas), coarsely chopped to garnish
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Remove carrot tops from carrots and set aside. Peel the carrots and cut into evenly sized sticks. Depending on the diameter of each carrot, this might mean some carrots are quartered, while a particularly large carrot may need to be cut into 1/8” to make the pieces even in thickness.
- Arrange the carrot sticks on the prepared baking sheet and toss with 1-1/2 tablespoon olive oil, kosher salt and black pepper. Arrange pieces in a single layer with space around the carrots to promote even cooking.
- Roast in 425°F oven for 30 minutes. Toss vegetables half way through to allow more surfaces to get nicely browned.
- Meanwhile, remove the carrot leaves from the stems and coarsely chop.
- In a mini food processor, add the carrot frond, fresh parsley, mint, lemon zest, lemon juice, maple syrup and olive oil. Pulse 4-6 times and then process for 20 seconds until the herbs are evenly minced and the gremolata comes together.
- Taste and add kosher salt, pepper and a pinch of red pepper flakes to taste. Set aside.
- Coarsely chop toasted sunflower kernels as set aside.
- When carrots are roasted, remove pan from oven and arrange carrots on a serving platter. Spoon the gremolata down the middle of the roasted carrots and sprinkle the toasted sunflower kernels on top to garnish. Serve warm.
Notes
Choose the carrot bunch with fresh carrot fronds and evenly sized carrots for best results.
The carrots can be prepped several hours before and cooked just before serving.
The gremolata is best when prepared within 2 hours of serving to keep the color bright green.
