Roasted Carrots with Gremolata

1. 1

   Use vegetable peeler to remove strips of peel from lemons; finely chop peel and reserve 3/4 cup (175 mL) (or 2 Tbsp.

2. 2

   [30 mL] for trial recipe).

3. 3

   Juice lemons.

4. 4

   Mix 6 Tbsp.

5. 5

   (90 mL) lemon juice (or 1 Tbsp.

6. 6

   [15 mL] for trial recipe) with half the dressing.

7. 7

   Trim carrots, leaving short length of green stem on each; cut lengthwise in half.

8. 8

   Toss carrots with dressing mixture in large bowl.

9. 9

   Spread in single layer on baking sheets.

10. 10

    Bake in 425 degrees F (220 degrees C) standard oven 25 min.

11. 11

    or until carrots are crisp-tender and starting to caramelize, tossing after 15 min.

12. 12

    Combine lemon peel, parsley, dill, garlic and remaining dressing.

13. 13

    Add mixture to carrots immediately after removing from oven; toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.