Roasted Carrots With Dill-Almond Gremolata

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Cut 2 pounds trimmed and scrubbed carrots in half lengthwise (or into quarters if they are very large). On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and generous amounts of kosher salt and black pepper. Spread them in a single even layer.

2. Step 2.

   Roast the carrots for about 30 minutes (less for smaller or younger carrots, more for larger ones), until they are browned and tender when pierced with a fork.

3. Step 3.

   While the carrots roast, finely chop 1 clove garlic on a large cutting board. Add ¼ cup toasted slivered almonds, ¼ cup fresh flat-leaf parsley leaves, ¼ cup fresh dill fronds, and the zest of 1 large lemon (about 1½ teaspoons). Chop everything together until fine and well combined.

4. Step 4.

   Transfer the chopped herb-almond mixture to a small mixing bowl. Stir in the juice of the lemon (about 3 tablespoons) and the remaining 1 tablespoon olive oil.

5. Step 5.

   When the carrots are done, spoon the gremolata over the hot carrots and toss to coat evenly. Pile the carrots onto a serving platter, sprinkle with flaky sea salt and more black pepper, and serve.