Roasted Rainbow Carrots w/ Pine Nut Gremolata
Roasted Carrots with Gremolata is one of my favorite vegetable side dishes. It’s perfect for the holidays or anytime. Carrots are roasted with olive oil until the edges are a crispy brown and then sprinkled with a zesty gremolata…yum!
These flavorful roasted carrots are a real crowd pleaser! The color alone is enough to bring on the oohs and ahhs. And they are so easy to make: simply toss the carrots in olive oil, sprinkle with sea salt and fresh pepper then roast until the edges are a beautiful golden brown. When you remove them from the oven you scatter on the gremolata and serve!
I found these beauties at Sprouts…my go-to for holiday grocery shopping. They have the best selection of fresh produce for all of my favorite holiday side dishes. And I love to add in a few of their special and unique veggies like these rainbow carrots. Sprouts also had great prices and the folks there are always so nice! Bonus;)
On to the gremolata! One of my favs.
Gremolata is an Italian dry garnish made from parsley, lemon and garlic. It has fresh, bold and bright flavor. It’s traditionally used on Osso Bucco but is great to garnish meats, fish, soups, pastas and salads before serving. Not only does it add wonderful fresh flavors to a dish, it smells delicious. I hope you go to Sprouts and explore some of their wonderful produce. And give this delicious recipe a try!
#sponsored by my good friends at Sprouts.
#lovesprouts #sproutspartner
Roasted Rainbow Carrots w/ Pine Nut Gremolata
Ingredients
- 1lb. medium rainbow carrots, tops trimmed, peeled
- 2 Tbsp. olive oil
- 2 Tbsp brown sugar
- 1/4 tsp. crushed red pepper flakes (optional)
- Kosher salt
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons grated lemon or orange zest
- 1 teaspoon minced garlic
- 2 Tbsp toasted pine nuts
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with Parchment paper. Cut carrots in half lengthwise (quartered lengthwise if really large).
- Spread out carrots on parchment paper and drizzle with olive oil. Sprinkle with brown sugar and season with kosher salt and pepper, and toss to combine.
- Bake carrots until tender and browned around the edges, 40–55 minutes. Carrot sizes vary, so look for them to be fork-tender.
- Meanwhile, combine chopped fresh flat-leaf parsley, grated orange or lemon zest, minced garlic.
- Remove carrots from the oven and arrange on a platter. Top with gremolata and pine nuts.
Notes:
- All ovens vary, you will know when your carrots are done when the are slightly browned around the edges and a fork can easily pierce the carrot.