Honey-Glazed Carrots with Carrot Top Gremolata

carrot root vegetable side dinner kid-friendly vegetarian vegetable #wasteless pescatarian wheat/gluten-free peanut free tree nut free soy free kosher small plates

Mindy Fox

8 servings

Source

Ingredients

4 3/4–5 pounds small carrots with tops (about 4–5 bunches), trimmed, peeled, tops reserved

4 tablespoons (1/2 stick) unsalted butter, cut into small cubes

1/3 cup fresh orange juice

1 tablespoon dark honey, such as buckwheat

Kosher salt

2 small garlic cloves, finely chopped

1 tablespoon finely grated lemon zest

2 teaspoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/8 teaspoon cayenne pepper

Method

Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10–12 minutes.

Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.

Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8–10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.

Transfer carrots to a platter and top with carrot top gremolata.