Heirloom Carrots bring a vibrant color and sweet flavor to your table, making a stunning side dish for any season. Roasted until tender and topped with a carrot top gremolata, this recipe highlights the whole vegetable. It is a simple and beautiful side dish.
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I love serving heirloom carrots for holidays or when company comes over because they not only look good but also taste great. Their natural sweetness paired with the zesty gremolata makes them a side dish that is both rustic and elegant.
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This recipe pairs well with these Boneless Beef Short Ribs for dinner or served as an elegant brunch side dish along with this Overnight Brioche French Toast Casserole. I use the Lemon Garlic Tahini Sauce on these Roasted Green Beans With Lemon Tahini as well.
Ingredients
Ingredient Notes:
Carrots - If you cannot find heirloom carrots with carrot tops at the grocery store, substitute other herbs or use all parsley instead of the tops for the gremolata. You can use baby carrots in this dish but I truly don't recommend that. Whole carrots will roast best.
See the recipe card for quantities.
Substitutions And Variations
- Spice things up - Adding some heat is a great way to elevate these carrots. Add some chili flakes, red pepper flakes, Aleppo pepper, or cayenne pepper to the gremolata to spice things up.
- Seasonings - There are so many other ways you can add incredible flavor to carrots. Powdered garlic, paprika, thyme, and rosemary can all be used to elevate them. The tahini sauce will add a nutty flavor while remaining creamy and delicious.
- Sweeten - If you would like to sweeten up this dish, add a drizzle of honey or balsamic vinegar while they are roasting.
- Decoration - If you want to jazz up this dish for company, lightly sprinkly pomegrante seeds on top at the end.
How To Make Roasted Heirloom Carrots: Step-By-Step
Step 1: Preheat your oven to 425 F and line a baking sheet with parchment paper. Wash the carrots and their tops well. Slice the tops off the carrots and reserve them. Place the carrots on the baking sheet, drizzle with olive oil (or other mild oils like canola oil) and salt then roast for 30 minutes.
Step 2: Make the gremolata by chopping the carrot tops and parsley and placing them in a large bowl. Add the toasted cumin, garlic, salt, and orange zest.
Step 3: Toss the warm carrots with the gremolata.
Step 4: Top the carrots with the healthy lemon tahini sauce and pomegranate seeds if you desire.
Hint: You do not need to peel the carrots as long as you wash them thoroughly.
Top Tip
Keep an eye on the carrots while they are roasting. You want the carrots to be caramelized but not burnt. This will bring out their natural sweetness.
I love carrots and so I also created this Roasted Brussels Sprouts With Carrots recipe and this Carrot Kugel recipe that I know you will enjoy!
What Is Gremolata?
Gremolata is a classic Italian garnish known for its bright and zesty flavor. It is typically made from just three simple ingredients: fresh lemon zest, garlic, and finely chopped parsley. Gremolata is used to add a burst of flavor and freshness to a variety of dishes, especially in Italian cuisine. In this dish, we are using a small amount of both parsley and carrot tops. However, you can substitute other herbs. See my notes below.
Frequently Asked Questions
No, you don't! You can simply add the carrots to the baking tray with oil and seasoning and let them roast. You do need to keep an eye on them so that they don't overcook.
If your carrots seem hard or tough when you pull them out of the oven then they are undercooked. Move them around the baking tray and pop them back in the oven for a little longer.
Yes, they are! Carrots are packed with vitamins and nutrients and are a great vegetable to add to your diet to help with many different health issues.
Main Course Meals To Enjoy With This Side Dish
This is the perfect side dish to serve when you have company or for your family. When serving my family I just omit the pomegranate decoration! I love to serve this carrot dish as the perfect root vegetables for our fall and winter table.
Let me know your thoughts on these Heirloom Carrots by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Heirloom Carrots With A Carrot Top Gremolata
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Ingredients
Carrots
- 1 lb carrots with tops
- ¼ cup extra virgin olive oil
- sea salt
- ½ recipe of lemon garlic tahini sauce
- pomegranate for garnish if desired
Gremolata
- ¼ cup carrot tops chopped
- ¼ cup parsley chopped
- 1 garlic clove minced or grated
- 1 teaspoon orange zest
- ½ teaspoon cumin seeds toasted
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 425 ℉ and line a baking sheet with foil or parchment paper.
- Wash the carrots and the carrot tops. Dry them. Slice the tops off and reserve for the gremolata.
- Place the whole carrots on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt.
- Roast for 25-30 minutes until the carrots are carmelized, tender, and brown on the edges.
Make the Gremolata
- Chop the carrot tops, measuring out ¼ cup. Place into a mixing bowl.
- Chop the parsley and measure out ¼ cup. Place into the mixing bowl.
- Add the garlic, orange zest, and toasted cumin seeds.
- Mix well to combine.
- Reserve a small amount for decoration.
Once Roasted
- Let the carrots cool slightly then add most of the gremolata while still warm from the oven. Keep the reserved gremolata for decoration.
- Place on a serving platter.
- Add the reserved gremolata, ½ recipe of lemon garlic tahini sauce, and pomegrante seeds if using.
Anonymous says
Yum!