Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

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


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

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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