Carrots With Gremolata Recipes

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PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA



Pan-Roasted Carrots with Mint and Parsley Gremolata image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise
1/2 cup low-sodium vegetable or chicken broth
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped mint
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest

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

ROASTED RAINBOW CARROTS WITH MINT GREMOLATA



Roasted Rainbow Carrots with Mint Gremolata image

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

1 pound rainbow carrots (peeled and cut into long, even pieces)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup lightly packed fresh parsley leaves
1 tablespoon lightly packed fresh mint leaves
1 tablespoon freshly grated lemon zest
1 medium clove garlic (grated*)

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

ROASTED CARROTS WITH GREMOLATA



Roasted Carrots With Gremolata image

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

1 lb peeled baby carrots (or mini carrots)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup flat leaf parsley
2 large garlic cloves, finely chopped
2 teaspoons finely grated lemon rind
1/8 teaspoon salt

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

SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA



Slow Cooked Brisket with Brown Sugar, Carrots and Gremolata image

There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 17

One 3- to 4-pound second-cut or point-cut brisket, preferably in one piece
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large shallots, sliced lengthwise
12 large cloves garlic
1 pound small carrots, halved lengthwise
1/4 cup dark brown sugar
1/4 cup red wine vinegar
5 cups beef stock
2 tablespoons mayonnaise
3 tablespoons grainy mustard
2 teaspoons coriander seeds, lightly crushed
1 teaspoon plus 2 tablespoons extra virgin olive oil
1 cup flat-leaf parsley leaves, stemmed
2 large cloves garlic, minced
Zest and juice from 1 large lemon
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
  • Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
  • Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
  • Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
  • Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.

CARROTS WITH GREMOLATA



Carrots with Gremolata image

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

2 pounds carrots, peeled and cut into 1/4-inch slices
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons minced garlic
2 teaspoons finely grated fresh lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil

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.

HONEYED CARROTS WITH CITRUS-BASIL GREMOLATA



Honeyed Carrots with Citrus-Basil Gremolata image

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

1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
1-1/2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes, optional
1 pound medium carrots, sliced
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

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



Carrots With Gremolata image

Make and share this Carrots With Gremolata recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs carrots, peeled and cut into 1/4-inch slices
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons minced garlic
2 teaspoons finely grated fresh lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 157, Fat 7.3, SaturatedFat 1, Sodium 450.2, Carbohydrate 22.7, Fiber 6.7, Sugar 10.4, Protein 2.3

HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA



Honey-Glazed Carrots with Carrot Top Gremolata image

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

4 3/4-5 pounds small carrots with tops (about 4-5 bunches), trimmed, peeled, tops reserved
4 tablespoons (1/2 stick) unsalted butter, cut into small cubes
1/3 cup fresh orange juice
1 tablespoon dark honey, such as buckwheat
Kosher salt
2 small garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper

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.

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CARROT TOP GREMOLATA - VEGGIE DESSERTS
2021-08-11 Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel. Finely chop the carrot tops, mince the garlic and zest the lemon. Add the carrot tops and all remaining ingredients to a small bowl and stir well to combine. Keep, covered, in the fridge for up to 5 days.
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MAPLE GLAZED CARROTS WITH SMOKY WALNUT GREMOLATA - CHEF ALIYE
2019-03-11 Place in a 10-inch saucepan with maple syrup and sea salt. Bring to a boil over high heat, and cook until the carrots are starting to get soft, about 10-12 minutes. Remove from the pan before they are completely soft, as they will continue to cook once removed from the pan. Reduce the remaining liquid over high heat, until just about evaporated.
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HONEY ROASTED CARROTS WITH CARROT TOP & PISTACHIO GREMOLATA
2019-01-14 instructions. Preheat the oven to 400F and line a rimmed baking tray with foil. Remove the tops from the carrots and set aside. Wash and scrub the carrots and cut in half lengthwise. Place carrots in a single layer on the baking tray. In a small bowl, whisk together the olive oil, honey, and salt + pepper to taste.
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ROASTED CARROTS WITH A CARROT TOP GREMOLATA! - SUMMER'S BITES
2019-04-04 Directions. preheat the oven to 425. Arrange carrots on a parchment lined baking sheet. combine; butter, orange juice, honey and 1 tsp of salt in a microwave safe dish. microwave until the butter is melted, stir to fully incorporate the honey. Pour over the carrots, making sure they all get a dose of the buttery orange goodness.
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