Pan-Roasted Carrots with Carrot-Top Gremolata

Colorful carrots make any meal prettier—and tastier.
Publish date:
pan-roasted carrots with carrot top gremolata

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 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


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.