Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

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


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

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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