Heirloom Carrots With A Carrot Top Gremolata
If you would like a simple side dish that is perfect for company or dinner for your family then look no further than this Heirloom Carrots With A Carrot Top Gremolata. Simple ingredients, elegant in appearance, and a healthy vegan carrot recipe you have to try.
Servings: 4 people
Calories: 173kcal
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.
Notes
Notes: Make sure you reserve some gremolata for use as a decoration.
I mix the gremolata with clean hands instead of a spoon. I find that I can combine the herbs easier.
The pomegranate seeds are optional. I only use these when serving company. They make a terrific decoration on the plate.
This is a dish that is best made and served right away or at room temperature. You can store leftovers by allowing the carrots to cool completely and then placing them in an airtight container. You will need to store them in the refrigerator and it will last up to 3-4 days. Reheat in the microwave or oven. Do not freeze this dish.
Nutrition
Calories: 173kcal | Carbohydrates: 12g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 227mg | Potassium: 393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19266IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 1mg
