Roasted Carrots with Gremolata

1. 1

   Heat oven to 425 degrees F.

2. 2

   Trim carrots, leaving short length of stem at top of each.

3. 3

   Cut carrots lengthwise in half; place in large bowl.

4. 4

   Use vegetable peeler to remove strips of lemon peel; finely chop peel and reserve for later use.

5. 5

   Squeeze 1 Tbsp.

6. 6

   juice from lemon; mix with half the dressing.

7. 7

   Add to carrots; toss to evenly coat.

8. 8

   Spread evenly onto rimmed baking sheet.

9. 9

   Bake 25 min.

10. 10

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

11. 11

    Transfer to serving bowl.

12. 12

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

13. 13

    Add to carrots; mix lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.