Meatless Monday: Roasted Carrots with Gremolata {Inspired by The Vegetarian Flavor Bible}

Roasted Carrots with Gremolata {Meatless Monday, Vegetarian Flavor Bible, Vegan, Gluten Free, Healthy Dinner}


Happy Meatless Monday! I am SO excited to share something both yummy and brilliant today! As a Meatless Monday Blogger, I was given the opportunity to check out and review a book called The Vegetarian Flavor Bible.  

While I was originally expecting The Vegetarian Flavor Bible to be a cookbook, calling it so would be a misnomer.  Instead, it is precisely what it claims to be; a flavor bible full of vegetarian foods and the spices, herbs and seasonings that blend best with them to really enhance their natural flavors. 

The Vegetarian Flavor Bible {Meatless Monday}


The Flavor Bible seriously features every vegetarian ingredient you can think of from A-Z (Acai to Zucchini Blossoms) and lists information such as:  

  • Flavor profile (sweet, sour, salty, hot, spicy, bitter, etc.).
  • What it is (berry, grain, legume, veggie, seasoning, sweetener, etc). 
  • What’s healthful about it (vitamins, minerals, nutrients). 
  • Volume (quiet, moderate, loud).
  • Nutritional profile and calories. 
  • Whether or not it’s gluten free. 
  • Season (if applicable). 
  • Botanical relative (if applicable). 
  • Tips for buying and cooking and techniques for cooking. 
  • Possible substitues. 

As well as flavor affinities.  So for example, carrots pair well with a combo of almonds, pineapple and vanilla or carrots would taste great with a combination of capers and dill.  The combinations they list are extremely creative and really inspiring especially when you’re finding yourself stumped and cannot possibly think of anything to make for dinner. 

The Vegetarian Flavor Bible {Meatless Monday}


After skimming through the book’s 554 pages (seriously every page is packed with SO MUCH GOOD INFO), I was inspired to make these oven roasted carrots topped with gremolata. 

Gremolata sounds super fancy but it is really just an Italian dressing or garnish made with chopped parsley, fresh garlic and lemon zest and usually served to accompany meat or fish.  In this case, I chose to pair it with roasted carrots since The Flavor Bible suggested that garlic, lemon and parsley would enhance the carrot’s natural flavor. 

You might also like:  Roasted Potato & Warm Arugula Salad

This dish is really quite simple to make and only requires a quick chop, a little bit of zest and some time in the oven while the carrots roast to perfection. 

Meatless Monday: Roasted Carrots with Gremolata  {Gluten Free, Vegan, Vegetarian, Healthy}

Meatless Monday: Roasted Carrots with Gremolata  {Gluten Free, Vegan, Vegetarian, Healthy}

Meatless Monday: Roasted Carrots with Gremolata  {Gluten Free, Vegan, Vegetarian, Healthy}

Meatless Monday: Roasted Carrots with Gremolata  {Gluten Free, Vegan, Vegetarian, Healthy}




  • 2 bunches of organic carrots, washed + tops removed. 
  • 2 tbsp olive oil 
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1 bunch flat leaf parsley, finely chopped 
  • Zest of 1 lemon
  • 1 clove of garlic, finely minced 


  1. Preheat oven to 425 degrees.
  2. Toss carrots with olive oil and sprinkle with salt and pepper then line on large baking sheet. 
  3. Place in oven and let roast for 20-25 minutes. 
  4. While carrots are cooking chop, zest and mince parsley, lemon and garlic in a small bowl. Add sea salt or olive oil if desired. 
  5. Remove carrots from oven and sprinkle gremolata on top.  
  6. Enjoy! :)

Honestly, The Vegetarian Flavor Bible is a resource that I didn’t know I needed.  No longer will I sit here twiddling my thumbs trying to figure out what to fix up for dinner.  The inspiration that the book’s pages holds is nearly unlimited.  If you haven’t heard of it before, I’d encourage you to check it out.  You can read more about it on Meatless Monday’s website and on the creator’s webpage,

Don’t forget to linkup if you have a yummy meatless recipe to share! 

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This post is also linked up with Tina Muir and Confessions of a Mother Runner for Meatless Monday. 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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