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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I have made this multiple times for dinner parties and I always get asked for the recipe. One thing I do is roast the shallots on a different sheet pan (and start the shallots 10 minutes later) than the carrots since the shallots tend to cook/burn before the carrots are done.
This was delicious. The recipe was most excellent as written. I will eat carrots raw but cooked carrots have never been a favorite of mine. Until this dish. It's that good.
I absolutely loved this dish. Made it just the way it's written but had to use kalamata olives, I could not find oil-cured ones.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.