Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too!
Yield: 4servings
Ingredients
1poundrainbow carrotspeeled and cut into long, even pieces
1tablespoonolive oil
1/4teaspoonkosher salt
1/8teaspoonfreshly ground black pepper
Mint Gremolata
1/4cuplightly packed fresh parsley leaves
1tablespoonlightly packed fresh mint leaves
1tablespoonfreshly grated lemon zest
1medium clove garlicgrated*
Instructions
Preheat oven to 400 degrees Fahrenheit.
Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.
Notes
* Nutrition information does not include herb garnish.