Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata
The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.
1/2 cup finely chopped fresh flat-leaf parsley
Zest of 1 medium lemon, finely chopped (1-1/2 to 2 Tbs.)
1 tsp. minced garlic
2 lb. medium carrots
1 cup 1/4-inch-thick-sliced shallot rounds (3 or 4 medium shallots)
1 Tbs. fresh thyme leaves
1/3 cup extra-virgin olive oil
1 tsp. kosher salt
Freshly ground black pepper
1/4 cup pitted and thinly sliced oil-cured olives
To prep the lemon zest for the gremolata, peel it off in long strips with a vegetable peeler, cut away any of the white pith, and chop the zest finely.
Position a rack in the center of the oven and heat the oven to 425ºF.
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 quarters. Put the carrots on a large rimmed baking sheet and toss with the shallots, thyme, olive oil, salt, and several grinds of pepper. Arrange the carrots in a single layer.
Roast the carrots, tossing occasionally, until they are tender and ever so slightly browned, 20 to 30 minutes. Remove from the oven and toss in the olives and the gremolata. Adjust the seasoning with salt and pepper to taste.
nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 82
, pp. 46
December 1, 2006