Roasted Carrots with Dill Gremolata
Ingredients
The carrots
-
1 ½
pounds
carrots with tops
-
¼
cup
extra-virgin olive oil
-
½
teaspoon
kosher salt
The gremolata
-
2
tablespoons
fresh dill, chopped
-
1
teaspoon
lemon zest
-
1
clove
garlic, finely chopped
-
⅛
teaspoon
kosher salt
The toppings
-
2-3
tablespoons
crumbled feta
-
2-4
tablespoons
chopped pistachios (optional)
Instructions
- Preheat the oven to 425°F and arrange the carrots on a large sheet pan.
- Drizzle ¼ cup of olive oil over the carrots and sprinkle with ½ teaspoon of salt, then coat the carrots well.
- Roast the carrots in the oven for about 25 minutes until tender and slightly caramelized.
- While the carrots roast, prepare the gremolata by whisking together the remaining olive oil, dill, lemon zest, garlic, and salt.
- Once the carrots are done, arrange them on a platter and spoon the gremolata over them.
- Sprinkle with crumbled feta and chopped pistachios before serving.
Nutrition Facts (estimated)
Servings
4
Calories
58
Total fat
4g
Total carbohydrates
5g
Total protein
2g
Sodium
409mg
Cholesterol
8mg
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