Side Dish: United States – Caraway-Roasted Carrots with Lemon-Dill Gremolata

Serving Size: 4

Approximate Time

Prep 10 min

Cook 22 min

Total 32 min

Ingredients

1 lb (450 g) carrots, peeled and cut on a bias into 1 / 2-inch pieces (leave thin carrots whole)
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tsp caraway seeds, lightly crushed
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 lemon, zested and 1 tbsp (15 ml) juice
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
1 small garlic clove, finely minced or grated
Pinch red pepper flakes (optional)

Instructions

Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
Toss carrots with 1 tablespoon olive oil, caraway seeds, 1/2 teaspoon salt, and black pepper; spread on the pan in a single layer.
Roast 18–22 minutes, flipping once, until tender with caramelized edges.
While carrots roast, combine lemon zest, lemon juice, remaining 1 tablespoon olive oil, dill, parsley (if using), garlic, and a pinch of salt and red pepper flakes in a small bowl to make the gremolata.
Transfer hot carrots to a bowl, toss with half the gremolata, taste and adjust seasoning, then plate and spoon remaining gremolata over the top. Serve warm or at room temperature alongside the stroganoff.