Roasted Carrots with Carrot Gremolata

AuthorNaturallyLTCategoryDifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients
 3 bunches of carrots
 2 large shallots, thinly sliced
 3 tbsp extra-virgin olive oil
 2 tsp curry powder
 kosher salt
 freshly ground pepper
 2 tbsp lemon juice
 ¼ cup chopped cilantro
 1 tsp finely grated lemon zest
 ½ jalapeno pepper, minced

Directions
1

Preheat the oven to 425°F. Prepare a rimmed baking sheet with parchment paper. Then on the baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice over the mixture and toss again to coat. Transfer the carrots and shallots onto your favorite platter.

2

Then, in a small bowl, combine the cilantro, lemon zest and jalapeño. After washing the carrot tops, chop the carrot tops until you have ½ cup and add to the bowl. Mix until combined and then top the roasted carrots.

Nutrition Facts per serving: Calories 100, Total Fat 7g, Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugar 4g, Protein 1g

 

*adapted from Food & Wine author Kay Chun
© voltan / Adobe Stock

Ingredients

Ingredients
 3 bunches of carrots
 2 large shallots, thinly sliced
 3 tbsp extra-virgin olive oil
 2 tsp curry powder
 kosher salt
 freshly ground pepper
 2 tbsp lemon juice
 ¼ cup chopped cilantro
 1 tsp finely grated lemon zest
 ½ jalapeno pepper, minced

Directions

Directions
1

Preheat the oven to 425°F. Prepare a rimmed baking sheet with parchment paper. Then on the baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice over the mixture and toss again to coat. Transfer the carrots and shallots onto your favorite platter.

2

Then, in a small bowl, combine the cilantro, lemon zest and jalapeño. After washing the carrot tops, chop the carrot tops until you have ½ cup and add to the bowl. Mix until combined and then top the roasted carrots.

Roasted Carrots with Carrot Gremolata

Published by

NaturallyLT

Hi! I’m Lauren, currently a Nutritional Sciences student at the University of Connecticut. My interest in food and nutrition started when I was about 13 years old. In some of my spare time I would research online the different food trends that were going on at the time. When my friends would come over we’d spend the day baking and cooking different creations we found on the internet or from our favorite cookbooks. At 13 though, it was somewhat difficult to decipher what was fact and what was fad. The internet is an endless virtual world of both legitimate and deceitful information. Throughout high school I took it upon myself to try and analyze what the best “diet” is to follow. I experimented on myself. Sometimes I felt great, sometimes I felt lousy, sometimes I was just plain hungry. I was in high school, I was following what the media and the internet told me to do. I didn’t justify it with facts, nor did I look for the hard science behind these “diets.” This is why I chose to go to school for Nutritional Sciences. I want the science, I want to know what the body does and how food nourishes it. I want to help people of all ages understand how nourishing your body and following a healthy lifestyle can change the way you feel. So they don’t have to struggle and experiment on yourself with the fad diets the media is constantly pumping out. I’m starting Naturally.LT to link you to articles, the studies, the passages to the books I’ve read all written by health professionals. I want to share with you recipes that I’ve found and created myself that are tasty and full of nutrients that will make you and your body happy. I will back up these findings with credible sources, there is no room for junk here. As you may have noticed on Naturally.LT, I have a link to running. Running has somewhat recently come into my life. Once I entered college, something just clicked. I loved the way running made me feel. I became happier, less stressed, and entered an awesome accepting community. Before I knew it I signed up for half and full marathons. Running is an interesting sport, both solitary and meditative, but can also be competitive and adrenaline pumping. This is something I want to explore on Naturally.LT. If you are a first time runner, or a seasoned veteran, I want to open discussion and help guide you with what can help you lace up your shoes or become a stronger runner and recover faster. So join me on this journey of nourishment and endurance.

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