Roasted Carrots With Pine Nut Gremolata
Recipe: #29140
March 02, 2018
Categories: Side Dishes, Pine Nut, Carrot, Garlic, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, more
"This is out of the March 2018 Cooking Light magazine...it said by starting the carrots at a high temp gives them a pretty browned exterior; finishing at a lover temp makes them tender. Pair with chicken or fish."
Ingredients
Nutritional
- Serving Size: 1 (129.7 g)
- Calories 93.3
- Total Fat - 4.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 226.5 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 3.5 g
- Sugars - 5.6 g
- Protein - 1.5 g
- Calcium - 44.1 mg
- Iron - 0.6 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450°F. Toss olive oil, salt, pepper and the carrots on a baking sheet. Bake at 450°F for 20 minutes, stirring after 10 minutes. Reduce oven to 325°F (keep pan in oven). Bake for 10 more minutes. Combine chopped parsley, chopped chive, toasted pine nuts, grated orange rind, and minced garlic. Add to carrots with malt vinegar; toss. Serve
Tips
No special items needed.