Roasted Carrots with Carrot Top Gremolata

  • Post category:Recipes

Carrots are one of nature’s wonders! We take this everyday vegetable for granted. Sure, we love raw carrots but roasting them takes them to a new level both for flavor and bioavailability! Roasting brings out the natural sugars as well as making the Beta-carotene more available for absorption in the body. Using carrot greens for the classic Italian relish (gremolata) to garnish the roasted carrots makes this a superfood recipe.

For more health information about carrots, click here. 

Roasted Carrots with Carrot Top Gremolata

Makes 4 to 6 servings


Three bunches (2 pounds) of orange or colored carrots with tops or mix

3 tablespoons extra virgin olive oil (more if needed)

1 teaspoon Kosher salt

½ teaspoon black pepper

2 tablespoons lemon or orange juice

Carrot tops, washed, well dried and chopped to make ½ cup

¼ cup flat parsley, washed, well dried, trimmed of stems, and chopped

1 medium fresh garlic clove, pressed or minced

1 teaspoon finely grated lemon or orange zest


  1. Preheat oven to 425 degrees F.
  2. If not already trimmed, trim carrot tops about two inches above the root. Wash and dry between paper towels or a tea towel and refrigerate until use.
  3. Wash and scrub carrots with a vegetable brush under running water. Dry well.
  4. Leave carrots whole or cut into long diagonal slices. Place on a half sheet pan and drizzle with olive oil. Sprinkle with Kosher salt and black pepper. Toss well with your hands. This can also be done in a bowl and transferred to the pan. Spread out the carrots in one layer.
  5. Roast for 20 to 25 minutes, stirring occasionally or until carrots are tender and lightly browned. Drizzle with lemon or orange juice and toss to coat. Transfer to a platter.
  6. Meanwhile, be sure parsley and carrot tops are dry. In a small bowl, combine carrot tops, parsley, garlic and lemon or orange zest.
  7. Top the carrots with the gremolata and serve immediately.


 Adapted from and