Roasted Carrots with Mustard Greens Gremolata


SourceRecipe from
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


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


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.