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Roasted Carrots with Orange & Hazlenut Gremolata

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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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.