Sides
·
Gluten-Free

Roasted Carrots with Mustard Greens Gremolata

Recipe from Food52.com.

Using mustard greens packs extra nutritional punch and spicy flavor to any recipe. 

Prep Time

15 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

1 pound carrot (trimmed and peeled)
2 tablespoons olive oil
1 tablespoon honey (local)
1 teaspoon coriander seeds (lightly crushed with back of knife)
1⁄2 teaspoon caraway seeds (lightly crushing with back of knife)
4 cloves garlic (peeled and lightly smashed)
1⁄2 cup mustard greens (finely chopped)
2 tablespoons parsley, fresh (finely chopped)
1 tablespoon lemon zest (fresh, from 1-2 large lemons)
  salt (to taste)
  black pepper (to taste)

Instructions

Heat oven to 400 degrees F. In a small bowl, whisk together the olive oil, honey, coriander seeds, and caraway seeds. Place carrots and garlic cloves in an even layer in a baking dish. Season generously with salt and pepper. Add the olive oil-honey-spice mixture and toss well to evenly coat.

Roast for 20-30 minutes, or until the carrots and garlic cloves are tender and golden brown (toss a few times to help them cook evenly.) Once done, remove from oven and finely chop the roasted garlic.

In a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the greens. Sprinkle the carrots generously on top of the mustard greens gremolata. Season to taste with salt and pepper. Serve warm.