Directions:
- Position a rack in the center of the oven and heat the oven to 425*.
- Toss the parsley , lemon zest, and garlic in a bowl, cover with plastic wrap and set aside.
- Peel the carrots and slice in half lengthwise. If they're big, slice each half lengthwise again into long quarters. Put the carrots on a large rimmed baking sheet and toss with the shallots, thyme, olive oil, 1 tsp. salt, and several grinds of pepper. Arrange the carrots in a single layer and roast, tossing occasionally, until they're tender and ever so slightly browned, 20 to 30 minutes. Remove from the oven and toss in the olives and gremolata. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.34 Kcal (1190 kJ) | ||
| Calories from fat | 201.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.4g | 34% | |
|---|---|---|---|
| Sodium | 110.87mg | 5% | |
| Potassium | 618.2mg | 13% | |
| Total Carbs | 21.07g | 7% | |
| Sugars | 10.03g | 40% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 0.7mg | 4% | |
| Calcium | 71.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 131.83 Kcal (552 kJ) | ||
| Calories from fat | 93.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 34% | |
|---|---|---|---|
| Sodium | 51.4mg | 5% | |
| Potassium | 286.63mg | 13% | |
| Total Carbs | 9.77g | 7% | |
| Sugars | 4.65g | 40% | |
| Dietary Fiber | 2.71g | 23% | |
| Protein | 1.21g | 5% | |
| Vitamin C | 11mg | 40% | |
| Vitamin A | 0.7mg | 50% | |
| Iron | 0.3mg | 4% | |
| Calcium | 33.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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