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Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata Recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

by Suzanne Goin
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

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. Serves six.

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients oil-cured olives flat-leaf parsley lemons more more
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
Tip:

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):
Size : based on six servings; Calories (kcal): 200; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 2; Monounsaturated Fat (g): 10; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 400; Cholesterol (mg): 0; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 82 , pp. 46
December 1, 2006

user reviews

Rate this Recipe
Star Star Star Star Star by debjeske, 5/10/2009I made this exactly according to the recipe & it was lovely. I will definitely be making this again.
Star Star Star Star Star by MountainCook, 12/28/2007I made this as a side for Christmas dinner. It turned out fairly well, although I didn't really taste the olives that much. I think next time, I might try more olives. I did use green olives which might not have had enough flavor. I also might make more gremolata. I didn't get a lot of the lemony taste from that. Frankly, I'd suggest doubling the amount of gremolata and then adding to taste.