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 recipe yields 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 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 & Variations

No special items needed.



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)