Ingredients
Scale
- 2 lbs carrots, trimmed and well-scrubbed
- 3 tbsp extra-virgin olive oil, divided
- Kosher Salt and freshly ground pepper
- 1 clove garlic
- ¼ cup toasted slivered almonds
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup fresh dill fronds
- Zest and juice of 1 large lemon (about 1 ½ teaspoons zest plus 3 tbsp juice)
- Flaky sea salt
Instructions
- Preheat the oven to 425°F
- Cut the carrots in half lengthwise (or into quarters if they are very large).
- Toss them on a baking sheet with 2 tablespoons of the olive oil and plenty of salt and pepper.
- Spread them into an even layer and roast for about 30 minutes or until browned and soft (less for smaller or younger carrots, more for larger carrots).
- While they’re roasting, finely chop the garlic on a large cutting board. Then, add the almonds, parsley, dill, and lemon zest to the board.
- Chop everything together until fine, then transfer the mixture to a small mixing bowl and stir in the lemon juice and the remaining tablespoon of olive oil.
- When the carrots are done, spoon the gremolata on top and toss the carrots to mix it in.
- Pile the carrots onto a serving platter, shower with sea salt and more pepper, and serve.
