Serves 2 to 4
- 1pound slender carrots, trimmed and peeled
- Kosher salt and freshly ground black pepper
- 2tablespoons olive oil
- 1tablespoon honey
- 1teaspoon coriander seeds, lightly crushed with back of knife
- 1/2teaspoon caraway seeds, lightly crushed with back of knife
- 4garlic cloves, peeled and lightly smashed
- 1/2cup finely chopped mustard greens (to prep for chopping, wash several times in cold water and remove stems and center ribs)
- 2tablespoons finely chopped parsley
- 1tablespoon finely grated lemon zest, from 1 large or 2 small lemons
- Heat oven to 400° F.
- In a small bowl, whisk together the olive oil, honey, coriander seeds, and caraway seeds.
- Place carrots and garlic cloves in an even layer in a casserole or other baking dish. Season generously with kosher salt and pepper. Add the olive oil-honey-spice mixture, and toss well to evenly coat.
- Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. A few times during cooking, toss the carrots and garlic around in the pan to ensure even browning. Once done, remove from oven. Finely chop the roasted garlic.
- In a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the greens.
- Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.
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