Side Dish: United States – Roasted Carrot and Fennel with Citrus Mint Pistachio Gremolata

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

1 1 / 2 lb (680 g) carrots, peeled and cut on a bias into 1 / 2-inch pieces
2 medium fennel bulbs, cored and cut into 8 wedges each (reserve fronds)
1 small red onion, cut into wedges (optional)
2 tbsp (30 ml) olive oil
1 tsp ground coriander
1 / 4 tsp red pepper flakes (optional)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 tsp honey (optional)
1 / 3 cup (45 g) shelled pistachios, lightly toasted and chopped
Zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice
Zest of 1 / 2 orange
1 small garlic clove, finely grated or minced
1 / 4 cup (10 g) fresh mint, finely chopped
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
2 tbsp (6 g) chopped fennel fronds
1 1 / 2 tbsp (22 ml) extra-virgin olive oil (for gremolata)
1 tsp (5 ml) red wine vinegar
Pinch of kosher salt and black pepper (for gremolata)

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup.
In a large bowl, toss carrots, fennel, and red onion (if using) with 2 tablespoons olive oil, ground coriander, red pepper flakes, 1 teaspoon kosher salt, black pepper, and honey until evenly coated.
Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring once halfway through, until tender with caramelized edges.
While vegetables roast, make the gremolata: In a small bowl, combine pistachios, lemon zest, lemon juice, orange zest, garlic, mint, parsley, fennel fronds, 1 1/2 tablespoons extra-virgin olive oil, red wine vinegar, and a pinch of salt and pepper. Mix to combine and adjust seasoning to taste.
Transfer roasted vegetables to a warm platter. Spoon the citrus-mint pistachio gremolata over the top and gently toss to coat. Taste and adjust salt or lemon juice as needed. Serve warm alongside the lamb.