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.
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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.
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