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Honey Roasted Carrots with Gremolata and Lemon

Ingredients:

For the carrots:

12 thin, long carrots, about ½- 3/4 inch diameter, sliced lengthwise, keeping a bit of the green top

1 ½ Tbsp Flying Olive Gremolata or  Eureka Lemon Extra Virgin Olive Oil

1 Tbsp Flying Olive Sicilian Lemon balsamic Vinegar

1 ½ Tbsp honey

salt and freshly ground black pepper, to taste

For the Gremolata topping:

½ cup flat leaf parsley, chopped

½ Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 Tbsp Flying Olive Gremolata or Eureka Lemon Extra Virgin Olive Oil

¼ tsp garlic powder

Salt and freshly ground black pepper to taste

Directions:

Preheat oven to 350F.

Clean the carrots and cut them in half lengthwise, leaving a little bit of the green top on.

Place in a roasting pan or tray.  In a small bowl, mix together Flying Olive Gremolata orLemon EVOO, Flying Olive Sicilian Lemon Balsamic, honey, salt, and pepper.  Pour over the carrots in the pan and mix the dressing into the carrots.  Be sure the carrots are completely covered.  Place in the oven and bake until the carrots are golden.  This will take about 15-20 minutes.

While the carrots are cooking, mix together the ingredients for the topping: the parsley, Flying Olive Gremolata or Lemon EVOO, Flying Olive Sicilian Lemon Balsamic, garlic powder, and salt, and pepper.

Remove the carrots to a serving dish and place spoonfuls of the Gremolata topping on the carrots.  Serve.

Based on a recipe by Paul Lowe from Sweet Paul Magazine, Summer, 2014

Submitted by Barb L.