Carrots With Gremolata Recipes
SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
- For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
- To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.
ROASTED RAINBOW CARROTS WITH MINT GREMOLATA
Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
- While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
- When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 113 kcal, Sugar 8 g, Sodium 230 mg, Fat 6 g, Carbohydrate 15 g, Fiber 3 g
PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams
HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.
Provided by Mindy Fox
Categories Carrot Root Vegetable Side Dinner Kid-Friendly Vegetarian Vegetable #WasteLess Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
- Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
- Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
- Transfer carrots to a platter and top with carrot top gremolata.
ROASTED CARROTS WITH GREMOLATA
Gremolata is a classic Italian seasoning mixture of parsley, lemon rind, and garlic. In this dish, it really enhances the fresh carrots. This doubles easily. Adapted from Country Living magazine.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time.
- Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!
Nutrition Facts : Calories 100.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 186.3, Carbohydrate 10.6, Fiber 2.4, Sugar 5.5, Protein 1.1
HONEYED CARROTS WITH CITRUS-BASIL GREMOLATA
I love the scent of fresh basil. It's even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the parsley, basil, lemon zest, orange zest, garlic and pepper flakes if desired; set aside., In a 2-qt. microwave-safe dish, combine carrots and 1/4 cup water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3-4 minutes longer or until tender. Drain. Combine the honey, oil, salt and pepper; stir into carrots., Transfer carrots to a serving plate and sprinkle with parsley mixture.
Nutrition Facts : Calories 113 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein.
CARROTS WITH GREMOLATA
Categories Garlic Vegetable Side Steam Quick & Easy Lemon Carrot Healthy Vegan Parsley Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Steam carrots in a steamer set over boiling water, covered, until tender, 5 to 7 minutes.
- While carrots are steaming, toss together parsley, garlic, zest, salt, and pepper in a large bowl to make gremolata.
- Add hot carrots and oil to bowl and toss.
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- Insert steamer basked into a medium pot with a tight-fitting lid. Add 2-3 inches of water. Put the carrots in the steamer basket, cover and bring to a boil. Reduce heat to a simmer and steam for 10 minutes or until carrots are tender.
- While the carrots are cooking, add the lime zest, garlic, ginger and cilantro in a small bowl. Mix until combined.
- Just before carrots are done, melt butter in a medium skillet over medium heat. Add the carrots and swirl in the butter. Add lime juice and salt; cook for 1 minute. Add the gremolata, stir to coat. Remove from pan and serve immediately.
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SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA | GIADZY
From giadzy.com
5/5 (1)Author Giada De LaurentiisServings 6Total Time 30 mins
- Place the baby carrots in a 10 inch sauté pan. Add the water, sugar and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium high and continue to simmer vigorously until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Remove from the heat and allow the carrots to cool for 5 minutes before serving.
- Meanwhile, in a medium bowl mix together the walnuts, parsley, thyme, lemon zest and salt. Gently toss the carrots to coat them in the thickened syrup. Spoon them on a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.
ROASTED CARROTS WITH MUSTARD GREENS GREMOLATA RECIPE | GOOP
From goop.com
Servings 2-4Category Dinner Recipes
- 1. Heat oven to 400°F. In a small bowl, whisk together olive oil, honey, coriander seeds, and caraway seeds.
- 2. Place carrots and garlic cloves in an even layer in a casserole or other baking dish. Season generously with kosher salt and pepper. Add the olive oil-honey-spice mixture, and toss well to evenly coat. Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. While cooking, toss the carrots and garlic around in the pan a few times to ensure even browning. Once done, remove from oven.
- 3. Finely chop the roasted garlic. In a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the greens. Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.
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- Preheat the oven to 425°. On a baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice and toss to coat. Transfer the carrots and shallots to a platter.
- Meanwhile, in a small bowl, combine the cilantro, lemon zest and jalapeño. Finely chop the carrot tops until you have 1/2 cup and add to the bowl.
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- Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle with sea salt and pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned (like me!) Remove from oven and toss with prepared gremolata. Serve and listen to your friends and family rave…
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Cuisine AmericanTotal Time 1 hr 5 minsCategory Vegetarian, Easter, Side DishCalories 115 per serving
- Meanwhile, make the gremolata. Finely chop the parsley and tarragon leaves and mix in a small bowl with the garlic, lemon zest, oil and some seasoning.
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- Preheat oven to 375°F. Remove tops from carrots, and set aside. Cut larger carrots in half lengthwise. Toss together carrots, lemon slices, 2 tablespoons of the olive oil, and 1/2 teaspoon of the salt on a rimmed baking sheet. Arrange lemon slices around carrots. Cook in preheated oven until carrots are tender and lemon slices are charred and crisp, 35 to 40 minutes. Remove from oven, and set aside.
- Pat steaks dry, and season with pepper and 1 1/4 teaspoons of the salt. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add steaks, and cook, turning every 1 to 2 minutes, 8 to 12 minutes total for medium (an internal temperature of about 145°F) or to desired degree of doneness. Transfer steaks to a cutting board, and let rest 10 minutes.
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