ROASTED CARROTS & SHALLOTS with OIL-CURED OLIVES & GREMOL |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/3 cup(s) extra-virgin olive oil |
1/2 cup(s) finely chopped fresh flat-leaf parsley |
1 tablespoon(s) fresh thyme |
kosher salt & freshly ground black pepper |
1 lemon, zested & finely chopped |
2 pound(s) medium carrots |
1 teaspoon(s) minced garlic |
1/4 cup(s) pitted & thinly sliced oil-cured olives |
1 cup(s) shallot sliced 1/4 thick |
Directions:
1. Position a rack in the center of the oven and heat the oven to 425*.
2. Toss the parsley , lemon zest, and garlic in a bowl, cover with plastic wrap and set aside.
3. Peel the carrots and slice in half lengthwise. If they're big, slice each half lengthwise again into long quarters. Put the carrots on a large rimmed baking sheet and toss with the shallots, thyme, olive oil, 1 tsp. salt, and several grinds of pepper. Arrange the carrots in a single layer and roast, tossing occasionally, until they're tender and ever so slightly browned, 20 to 30 minutes. Remove from the oven and toss in the olives and gremolata. Season to taste with salt and pepper.
|
|