Roasted Carrots With Pine Nut Gremolata

Prep Time
Cook Time
Ready In

"This is out of the March 2018 Cooking Light 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."

Original is 4 servings


  • 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


No special items needed.

1 Reviews


We Loved these carrots! The gremolata makes it outstanding and the malt vinegar upped the ante! It went so well with our surf and turf dinner. I had large to regular size carrots, therefore, sliced them sharply on the diagonal; worked out great. Thank you, Teresa, for sharing. Made it for Only the Lonely tag game.


review by:
(21 Sep 2021)

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