Roasted Carrots & Asparagus with Carrot Greens Gremolata


Happy Meatless Monday and first week of May! This weekend and transition into May was a rainy one here.  By Saturday evening it was pouring and pretty much lasted all the way into Sunday night.  Ugh. 

The rainy weather had me craving something warm, comforting and healthy so I decided to whip up some roasted veggies.  Call me a repeat offender but I just love roasted carrots so much that I had to share a variation of this recipe again. 

Roasted Carrots & Asparagus with Carrot Greens Gremolata {gluten free, vegan, healthy, dinner recipe} TheFitFoodieMama.com

Not incredibly long ago (back in August), I posted a Roasted Carrots with Gremolata Recipe that was just divine.  

This recipe was originally inspired after browsing through the The Vegetarian Flavor Bible which I reviewed back in August.  If you haven’t had a chance to check it out yet, definitely do.  It’s a constant source of inspiration and I always find myself referencing it when I need some flavor advice.  

Anyway, back then I topped the roasted carrots with gremolata (a fancy Italian word for dressing/garnish) made with parsley, which is the traditional way to make it.  This time, I decided to give it a try with the carrot greens so that nothing would go to waste and I was pleasantly pleased! 

I also chose to include asparagus this time since it’s spring and in season!  The lemon and garlic from the gremolata really do pair perfectly with both the carrots and asparagus as it enhances their natural flavors. 

carrot asparagus 2

Carrot Asparagus 5

carrot asparagus

Roasted Carrots & Asparagus with Carrot Greens Gremolata


 

Ingredients: 

  • 1 bunches of organic carrots, washed + tops removed and reserved.
  • 1 bunch of fresh asparagus, woody stems removed. 
  • 2 tbsp olive oil 
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • Zest of 1 lemon
  • 1 clove of garlic, finely minced 
You might also like:  Shaved Asparagus, Radish & Fennel Salad

Directions: 

  1. Preheat oven to 425 degrees.
  2. Toss carrots and asparagus 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 carrot greens, lemon and garlic in a small bowl. Add sea salt or olive oil if desired. 
  5. Remove carrots from oven and spoon gremolata on top.  
  6. Enjoy! 

Have a meatless recipe to share? Be sure to linkup with myself and Running On Happy

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This post is also linked up with Confessions of a Mother Runner & A Whisk and Two Wands 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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