Hello Stranger | Login | Create Account
Jan 19, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Spiced Carrots With Carrot Top Gremolata
Serves 6 to 8
Rate It:
You must login to rate
Photo by Carmen Troesser
November 2017

Spiced Carrots With Carrot Top Gremolata


2 lbs. (3 bunches) small carrots with tops
2 large shallots, thinly sliced
3 Tbsp. extra-virgin olive oil
2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. lemon juice
¼ cup chopped cilantro
½ jalapeno, minced
1 tsp. lemon zest


• Preheat the oven to 425 degrees. Remove the carrot tops and set aside.
• On a rimmed baking sheet, toss together the carrots, shallots, olive oil, cumin, salt and pepper. Roast, stirring occasionally until the carrots are tender and golden, 20 to 25 minutes.
• Drizzle the carrots with the lemon juice and toss to coat, then transfer to a platter.
• Finely chop the carrot tops. In a small bowl, combine ½ cup chopped carrot tops, the cilantro, jalapeno and lemon zest.
• Sprinkle the gremolata over the carrots and serve.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004