Pan Roasted Carrots With Mint And Parsley Gremolata Recipes

PAN-GRILLED CHICKEN WITH GREMOLATA

Steps:

• Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
• While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
• Slice the breasts, against the grain and serve with the gremolata.

PAN-ROASTED ZUCCHINI WITH FRESH HERB GREMOLATA

Steps:

• Put the mint in a small bowl and add the cilantro, garlic, lemon zest and salt to taste. Add pepper to taste and toss with your fingertips, ensuring that the lemon zest and garlic are evenly dispersed. Set aside.
• Put the zucchini, cut side up, on a plate and sprinkle with 1/4 teaspoon salt. Set aside for 15 to 20 minutes.
• PAN METHOD: Pour olive oil into a saute pan large enough to hold the zucchini in a single layer. (Or cook zucchini in two batches.) Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low heat. Add zucchini to the pan, cut side down, and cook until they are slightly soft but still holding their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
• GRILL METHOD: With your hands, coat the zucchini thoroughly on all sides with olive oil. Grill over medium-high heat for about 5-6 minutes total, flipping midway, until slightly soft and light golden in color.
• Arrange the zucchini on a serving plate, cut side up. Serve while still warm or let cool to room temperature. Just before serving, toss the bread crumbs with the cilantro mint gremolata and scatter it over the zucchini.

CARROTS WITH GREMOLATA

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.

ROASTED RAINBOW CARROTS WITH MINT GREMOLATA

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.

ROASTED CARROTS WITH GREMOLATA

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!