Welcome in spring with our Roasted Carrots With Carrot Top Gremolata, an easy roasted carrots recipe that's fancy enough for entertaining and holidays. Carrots are oven roasted to a buttery perfection and topped with a mixture of fresh carrot top greens, dill, lemon, garlic and olive oil.
Easy Roasted Carrots
Nothing says spring more than fresh carrots with their delicious greens still attached. Once green top carrots hit the produce aisle and farmers markets, I know that a new season has officially arrived.
But don't throw away those carrot top greens because roasted carrots with green tops trimmed and topped with a fresh carrot top gremolata need to be on your holiday table this year. Our Easter roasted vegetables this year are a deep rich color with a buttery fresh flavor that you are going to love!
Where to buy carrots with green tops?
Once spring arrives, you can find bunches of carrots with their green tops still attached in your produce aisle. If the weather has warmed up enough for your farmers market to open, you will definitely find carrots with greens of all sizes there.
What is gremolata?
Gremolata is an Italian zesty herb sauce. This chopped herb sauce is typically made with ingredients such as lemon zest, parsley and garlic.
What do you eat with gremolata?
Gremolata is traditionally served with the Milanese recipe osso bucco which is braised veal shanks.
Gremolata is also delicious when sprinkled over vegetables, pasta, chicken, fish and beef.
What herbs can I use to make gremolata?
Gremolata is typically made with parsley but you can make it with other herbs such as basil, cilantro and mint.
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Ingredients you will need to make this recipe
- carrots with greens
- olive oil
- kosher salt
- fresh dill
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Baby carrots simmer in honey with a hint of cinnamon and crystallized ginger for a sweet side dish. Gingered Cinnamon Honey Glazed Carrots will be a favorite vegetable recipe for holidays and all year long too!
Buttery Green Beans With Glazed Pecans sautéed with red onion and garlic, simmered in white wine, tossed with buttery goodness and crowned with glazed pecans are all dressed up and ready to party!
Loaded Baked Cauliflower Casserole is an easy side dish and a healthy alternative to the classic loaded baked potato. Cauliflower is cooked to perfection with cheesy goodness that melts into all the nooks and crannies.
Welcome in spring with our Roasted Carrots With Carrot Top Gremolata, an easy vegetable recipe that's fancy enough for entertaining and holidays. Carrots are oven roasted to a buttery perfection and topped with a mixture of fresh carrot top greens, dill, lemon, garlic and olive oil.
- ½ cup chopped carrot tops , feathery greens only; no stems
- ¼ cup chopped fresh dill , feathery greens only; no stems
- 1 clove garlic , minced
- 1 Tbs. lemon zest
- 1 tsp. olive oil
Preheat oven to 425F.
Trim carrot top greens leaving 2-inches. Reserve carrot tops for Gremolata.
Toss carrots, butter, olive oil, kosher salt and pepper until carrots are evenly coated. Arrange carrots in a single layer on a baking sheet with shallow sides. Roast 25 minutes or until carrots are tender.
Meanwhile, chop carrots tops and dill. Combine chopped greens, garlic, lemon zest and oil.
Arrange carrots on serving platter and top with gremolata.