Herbed Gremolata Carrots

Photos By Natasha Nicholson

Recipe & food styling, Carol Dudar


Colourful and tasty, heirloom carrots are a healthy and delicious accompaniment to any meal.

(Serves 4)



  • 1 bunch (@1lb/454g) organic heirloom carrots
  • 1 tbsp extra virgin coconut oil, melted
  • fresh ground pepper kosher salt

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Gremolata Topping


  • 2 tbsp (30ml) lemon zest
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) extra virgin olive oil or avocado oil
  • 1/4 cup (50ml) pumpkin seeds, toasted
  • 1/4 cup (50ml) parsley, chopped
  • 1/4 cup (50ml) mint, chopped
  • 1 garlic clove, thinly sliced, and fried until crispy
  • 1 tbsp (15ml) green onion, thinly sliced
  • 1/4 tsp (1ml) fresh red chili, thinly sliced (or 1/4tsp dried chili flakes)
  • fresh ground pepper kosher salt


Preheat oven to 425 degrees Line baking sheet with parchment paper.

Toss the carrots with the coconut oil and season well with pepper and salt.

Roast carrots for roughly 30 minutes or until tender, golden brown and slightly crispy. Toss the carrots occasionally in the pan for more even roasting of the carrots. Meanwhile make the gremolata.

Mix all the ingredients together and season with salt and pepper.

Transfer carrots to a serving dish. Sprinkle gremolata mix over carrots and serve.

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