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  1. Roasted Carrots with Gremolata

Roasted Carrots with Gremolata

00:40:00 8 servings, 1/2 cup (125 mL) each
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8 servings, 1/2 cup (125 mL) each

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Make It

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  • Heat oven to 425ºF.
  • Trim carrots, leaving short length of stem at top of each. Cut carrots lengthwise in half; place in large bowl.
  • Use vegetable peeler to remove strips of lemon peel; finely chop peel and reserve for later use. Squeeze 1 Tbsp. juice from lemon; mix with half the dressing. Add to carrots; toss to evenly coat. Spread evenly onto rimmed baking sheet.
  • Bake 25 min. or until carrots are crisp-tender and just starting to caramelize, stirring after 15 min. Transfer to serving bowl.
  • Combine parsley, dill, garlic, lemon peel and remaining dressing. Add to carrots; mix lightly.

How to Use Remaining Lemon Juice

Since lemon juice acts as a flavour booster, you can toss the cooked carrots with the remaining lemon juice to taste if desired.


If you are unable to find the thin baby carrots with tops, you can use regular carrots instead. Just cut the carrots crosswise in half, then cut the thicker top pieces lengthwise into quarters and the thinner bottom pieces lengthwise in half.


  • 8 servings, 1/2 cup (125 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

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Nutrition Bonus

Here's a tasty way to enjoy your vegetables. And as a bonus, the colourful carrots provide an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 50
% Daily Value
Total fat 1.5g
Saturated fat 0g
Sodium 170mg
Carbohydrate 9g
Dietary fibre 2g
Sugars 5g
Protein 1g
Vitamin A 130 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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