This is a very simple side dish for today’s recipe, but isn’t it pretty? And it tastes pretty great, which always helps, I guess! I’m always trying to think of new ways to make vegetables more exciting (aren’t we all?), particularly since in our family, I try to downplay any meat quantities on our plates (fish, on the other hand, is allowed to be let loose in any shape or size). Therefore, I usually attempt to make two side dishes alongside to not only make us less aware of the lessened meat quantity, but to make things a more rounded out meal all the same.
Oh, and unless it’s sweet potatoes, potato-y things like mash do not count. Particularly not with the way we make mash — just because you could make something like mash a lot healthier, doesn’t mean you always would 😛
But in all seriousness, it’s pretty simple. Balsamic and roast veg pretty much always guarantee great things. Add a garlicky gremolata, and we’re just adding a bit more greatness. Who doesn’t want that? Not to mention, we’re being all eco-friendly and all what with using the carrot tops for our gremolata, therefore cutting down on waste. Basically…just give this recipe a gold star already.
You’ll probably get a lot more gremolata than you need/want for your carrots, but treat it a little like pesto and slather it on chicken, toasted bread, fried eggs, and the whole excess gremolata thing isn’t precisely a problem…
Serves 4 as a side.
500g of carrots, with carrot tops cut off and reserved
1 tbsp of olive oil
1 tbsp of balsamic vinegar
1 anchovy fillet in oil, chopped
1 garlic clove, peeled and finely minced
roughly 3 tbsp of olive oil
Preheat the oven to 200 degrees centigrade. Peel the carrots and slice them lengthways. Coat in the one tbsp of olive oil and balsamic vinegar, before adding the carrots to a roasting tin. Roast for about 30-35 minutes, at which point they should still have a bit of bite, but have started to caramelise a little round the edges.
In the last few minutes of your carrots roasting, remove the carrot top leaves from the stalks, binning the latter. Rinse the leaves and chop them up finely, before adding them with the anchovy fillet, garlic clove and the 3 tbsp of olive oil. Just before serving, spoon the gremolata over the roasted carrots. Serve warm.