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Kitchen Notebook

July 04, 2018

Roasted Carrots with Gremolata

40 Mins


  • 1 bunch Carrots, trimmed
  • ½ cup finely chopped Parsley
  • 2 Tbsp Olive Oil
  • 1 Tbsp Honey
  • ½ tsp Coriander Seeds, lightly crushed
  • ¼ tsp Caraway Seeds, lightly crushed
  • 4 Garlic Cloves, peeled and lightly smashed
  • Sea Salt and freshly ground Black Pepper
  • 1 Tbsp finely grated Lemon Zest

Heat oven to 400 degrees. In a small bowl, whisk together the olive oil, honey, coriander and caraway seeds.

Lay carrots and garlic cloves in a single layer on a sheet pan or baking dish. Season generously with salt and pepper. Drizzle with olive oil-honey-spice mixture, and toss well to coat.

Roast for 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown, rotating once. Remove from oven and finely chop the roasted garlic.

In a small bowl, combine the roasted garlic with the parsley and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the herbs.

Sprinkle the carrots generously with the gremolata. Season to taste with sea salt and pepper. Serve warm or at room temperature.

40 Mins carrots Parsley Roasted Veg

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40 Mins carrots Parsley Roasted Veg

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