Roasted Carrots with Mustard Greens Gremolata

Recipe from

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

Prep Time

15 minutes

Cook Time

30 minutes


6 Servings


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)


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.