Best Pan Roasted Carrots With Mint And Parsley Gremolata Recipes

Roasted Rainbow Carrots with Mint Gremolata image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 8

1 pound rainbow carrots (peeled and cut into long, even pieces)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup lightly packed fresh parsley leaves
1 tablespoon lightly packed fresh mint leaves
1 tablespoon freshly grated lemon zest
1 medium clove garlic (grated*)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 113 kcal, Sugar 8 g, Sodium 230 mg, Fat 6 g, Carbohydrate 15 g, Fiber 3 g

Honey-Glazed Carrots with Carrot Top Gremolata image

Provided by Mindy Fox

Yield 8 servings

Number Of Ingredients 10

4 3/4-5 pounds small carrots with tops (about 4-5 bunches), trimmed, peeled, tops reserved
4 tablespoons (1/2 stick) unsalted butter, cut into small cubes
1/3 cup fresh orange juice
1 tablespoon dark honey, such as buckwheat
Kosher salt
2 small garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper

Steps:

Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
Transfer carrots to a platter and top with carrot top gremolata.

Roasted Carrots With Gremolata image

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb peeled baby carrots (or mini carrots)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup flat leaf parsley
2 large garlic cloves, finely chopped
2 teaspoons finely grated lemon rind
1/8 teaspoon salt

Steps:

Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time.
Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!

Nutrition Facts : Calories 100.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 186.3, Carbohydrate 10.6, Fiber 2.4, Sugar 5.5, Protein 1.1