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Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

Scott Phillips

Servings: six.

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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 200
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 400
  • Carbohydrates (g): 17
  • Fiber (g): 5
  • Protein (g): 2


  • 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.


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.


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Reviews (6 reviews)

  • szatlanta | 01/14/2019

    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.

  • grlup | 04/09/2016

    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.

  • braunm | 01/25/2016

    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.

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