Pan-Roasted Carrots with Carrot-Top Gremolata
Colorful carrots make any meal prettier—and tastier.
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 25 minutes | Servings: 4 |
Ingredients
1 lb. medium carrots, peeled; plus 1 cup leafy tops, finely chopped
2 tbsp. butter
2 tbsp. olive oil
2 tbsp. chopped almonds
2 tsp. lemon zest
1 tsp. finely grated garlic
Preparation
In pot of salted boiling water, cook carrots just until tender, about 5 minutes. Drain carrots; season. In skillet, cook carrots in butter and 1 tbsp. oil over medium-high heat, stirring often, until browned in spots, about 5 minutes. In bowl, mix carrot tops, almonds, lemon zest, and garlic for gremolata; season. Drizzle carrots with remaining 1 tbsp. oil. Top with gremolata.
