Roasted Carrots with Dill Gremolata

foodiecrush.com
serves 2-4 as side dish
You only need 30 minutes and 6 ingredients to make these easy and delicious roasted carrots topped with a fresh and zesty dill gremolata, crumbled feta cheese, and chopped pistachios.
​Ingredients

• 1 bunch carrots with tops , (about 1 ½ pounds), carrots scrubbed and tops trimmed to about 1-inch
• 0.25 cup extra-virgin olive oil , divided
• 0.25 teaspoon plus ⅛ teaspoon kosher salt , divided
• 1 tablespoons fresh dill , chopped
• Zest from 1 lemon , (about 1 teaspoon)
• 0.5 garlic clove , finely chopped (½-1 teaspoon, depending on how much garlic you like)
• 1-1.5 tablespoons crumbled feta
• 1-2 tablespoons pistachios (optional) , chopped

​

Preparation​​

• Preheat the oven to 425°F. Arrange the carrots on a large sheet pan. Drizzle ¼ cup of the olive oil overtop, and sprinkle with ½ teaspoon of the salt. Use your hands to roll the carrots around the pan, making sure they’re well coated. Place in the oven to roast for about 25 about minutes. The carrots should be tender and slightly caramelized.
• While the carrots roast, make the gremolata. In a small bowl, combine the remaining ¼ cup of olive oil, dill, lemon zest, garlic, and remaining ⅛ teaspoon of salt, and whisk together. Add 1-2 more tablespoons of olive oil if needed (to make the mixture less pasty). Once the carrots are finished roasting, arrange them on a platter and spoon the dill gremolata over them. Sprinkle with crumbled feta (crumble any large pieces into smaller ones) and pistachios.