Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata
Photo by Scott Phillips

Ingredients

  • ¼ cup pitted and thinly sliced oil-cured olives
  • 1 cup ¼-inch-thick-sliced shallot rounds (3 or 4 medium shallots)
  • Zest of 1 medium lemon, finely chopped (1-½ to 2 Tbs.)
  • 1 tsp. kosher salt
  • Freshly ground black pepper
  • 1 Tbs. fresh thyme leaves
  • 1/3 cup extra-virgin olive oil
  • + 3 more ingredients
    • ½ cup finely chopped fresh flat-leaf parsley
    • 2 lb. medium carrots
    • 1 tsp. minced garlic

Position a rack in the center of the oven and heat the oven to 425°F. Toss the parsley, lemon zest, and garlic in a bowl, cover with plastic wrap, and set aside (this is the gremolata). Peel the carrots and slice in half lengthwise. If they’re big, slice each half lengthwise again into long qua...

View full recipe at Fine Cooking

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