Spiced Carrots With Carrot Top Gremolata

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
cup chopped cilantro
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 cup chopped carrot tops, the cilantro, jalapeno and lemon zest.
Sprinkle the gremolata over the carrots and serve.