Roasted Carrots with Dill Gremolata

You only need 30 minutes and 6 ingredients to make these easy and delicious roasted carrots topped with a fresh and zesty dill gremolata, crumbled feta cheese, and chopped pistachios.

Course Side Dish

Cuisine American

Keyword roasted carrots with dill

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 58kcal

Ingredients

Roasted Carrots

2 bunches whole carrots with tops , scrubbed and tops trimmed to about 1-inch (about 1 ½ pounds)
¼ cup extra-virgin olive oil
½ teaspoon kosher salt

Dill Gremolata

¼ cup extra-virgin olive oil
2 tablespoons fresh dill , chopped
⅛ teaspoon kosher salt
Zest from 1 lemon (about 1 teaspoon)
1 clove garlic , finely chopped
2-3 tablespoons crumbled feta
2-4 tablespoons pistachios , chopped (optional)

Instructions

Preheat the oven to 425°F. Arrange the carrots on a large sheet pan. Drizzle ¼ cup of the olive oil overtop, and sprinkle with ½ teaspoon of the salt. Use your hands to roll the carrots around the pan, making sure they’re well coated.
Roast. Place in the oven to roast for about 25 about minutes. The carrots should be tender and slightly caramelized.
Make the dill gremolata. In a small bowl, combine the remaining ¼ cup of olive oil, dill, lemon zest, garlic, and ⅛ teaspoon of salt, and whisk together. Add 1-2 more tablespoons of olive oil if needed (to make the mixture less pasty).
Top and serve. Once the carrots are finished roasting, arrange them on a platter and spoon the dill gremolata over them. Sprinkle with crumbled feta (crumble any large pieces into smaller ones) and pistachios.

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