Roasted Carrots, Shallots & Gremolata
Adapted From Fine Cooking 82, pp. 46
Serves 4-6, Prep time: 10 mins; Cook time: 15 mins
FYI, you can omit the gremolata if you don’t have time or the ingredients.
½ cup fresh flat-leaf parsle, finely chopped
Zest of 1 medium lemon, finely chopped (1-1/2 to 2 TBS)
1 tsp minced garlic
2 lb. small to medium carrots
3 or 4 medium shallots ¼” thick sliced shallots
1 TBS fresh thyme leaves, chopped
extra-virgin olive oil
Position a rack in the center of the oven and heat the oven to 450ºF.
Peel the carrots and slice in half lengthwise. If they’re thick, slice each again into long quarters.
Place carrots, shallots and thyme on a parchment or foil lined large rimmed baking sheet. Drizzle olive oil and toss to coat. Arrange the carrots and shallots in a single layer, cut side down and sprinkle a little kosher salt.
Roast the carrots, until they are just tender and slightly browned around edges, 12 to 15 minutes.
Remove from the oven and toss in the gremolata. Add salt to taste.