Roasted Carrots with Dill Gremolata
User Reviews
5
Roasted Carrots with Dill Gremolata
Description
This recipe begins by roasting whole carrots tossed generously with olive oil and salt until tender and slightly caramelized, intensifying their natural sweetness. The dill gremolata is prepared by whisking olive oil with chopped dill, lemon zest, garlic, and a pinch of salt to create a bright, aromatic sauce.
After roasting, the carrots are arranged on a platter and draped with the gremolata, which adds fresh herbal and citrus tones that cut through the richness of the caramelized vegetables. Crumbled feta cheese is sprinkled over for a tangy, creamy contrast, and chopped pistachios can be added optionally for a crunchy element.
This side pairs well with roasted or grilled meats and adds a vibrant touch to weekday meals or special dinners. The preparation balances the natural sweetness of carrots with savory and fresh flavors, making it versatile and appealing.
Ingredients
- 2 carrot about 1 ½ pounds), carrots scrubbed and tops trimmed to about 1-inch, with tops, in bunches
- ½ extra-virgin olive oil divided, 1 cup
- ½ teaspoon kosher salt divided, plus ⅛ teaspoon
- 2 tablespoons dill chopped, fresh
- lemon about 1 teaspoon, zest from 1
- 1 garlic finely chopped (½-1 teaspoon, depending on how much garlic you like, clove
- 2-3 tablespoons feta cheese crumbled
- 2-4 tablespoons pistachios chopped, optional
Instructions
- Preheat the oven to 425°F. Arrange the carrots on a large sheet pan. Drizzle ¼ cup of the olive oil overtop, and sprinkle with ½ teaspoon of the salt. Use your hands to roll the carrots around the pan, making sure they’re well coated. Place in the oven to roast for about 25 about minutes. The carrots should be tender and slightly caramelized.
- While the carrots roast, make the gremolata. In a small bowl, combine the remaining ¼ cup of olive oil, dill, lemon zest, garlic, and remaining ⅛ teaspoon of salt, and whisk together. Add 1-2 more tablespoons of olive oil if needed (to make the mixture less pasty). Once the carrots are finished roasting, arrange them on a platter and spoon the dill gremolata over them. Sprinkle with crumbled feta (crumble any large pieces into smaller ones) and pistachios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 409mg | 17% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5162IU | 103% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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