Roasted Carrots with Orange & Hazlenut Gremolata
A side dish fit for a festive table.
A classic Christmas dish with a modern twist. With zesty, toasted notes and a good dose of EVOO, these sweet roasted carrots bring brightness and comfort to the table.
Things can get hectic in the kitchen during the holiday season so we suggest making the gremolata ahead of time (max two days) and giving it a final fry off in the pan before you spoon it over the roasted carrots.
This dish works well with any of our olive oils, particularly those with robust profiles like our South African (a club-member special this December) and our Tuscan Extra Rare.
Here's the method:
Serves 6
- Set your oven to 220°C.
- Zest both the oranges and set the zest aside.
- Scrub the carrots but leave the skin on, then slice them lengthways and arrange on a baking tray with parchment underneath.
- Combine the brown sugar, two tablespoons of EVOO, the juice of one orange and a good pinch of salt in a bowl. Pour it over the carrots, then put them in the oven to roast.
- Next, make your gremolata. Add two tablespoons of EVOO to a frying pan over medium heat, then add the breadcrumbs, hazelnuts, rosemary and a good pinch of salt. Gently move the gremolata around the pan until it smells toasty. Turn the heat off then mix through the parsley and orange zest.
- Halfway through cooking, turn the carrots flat-side down on the roasting tray so that they colour nicely on both sides. They should take 30-40 minutes in total.
- Once the carrots are roasted, arrange them on a plate then squeeze the juice of the second orange over them along with a good drizzle of EVOO and another pinch of salt.
- Top with the gremolata and serve.
Top tip
This gremolata is super versatile. If you don’t use it all for this dish, save it to sprinkle over soups and stews, or in the base of a stuffing. It keeps in the fridge for three days and in the freezer for six months.
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