Colorful carrots make any meal prettier—and tastier.
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.