Ingredients
- 1 bunch fresh carrots with tops
- 2 tbsp olive oil, divided
- Kosher salt and black pepper, to taste
- 1 garlic clove, finely minced
- Zest of 1 lemon
- ¼ cup finely chopped carrot tops
- Optional: pinch of chili flakes or 2 tbsp chopped pistachios
Instructions
- Prepare the Carrots: Trim the tops from the carrots and set the tops aside. Peel the carrots if needed; halve any large carrots lengthwise so they cook evenly. Toss the carrots with 1 tablespoon of olive oil, salt, and pepper.
- Char the Carrots: Heat a cast iron skillet over medium-high until very hot. Add the carrots in a single layer, cut-side down if halved. Cook without moving them for 3–4 minutes to develop a deep char. Flip and cook another 3–4 minutes, or until just tender but still with some bite.
- Make the Carrot-Top Gremolata: Finely chop a small handful of carrot tops. In a bowl, combine the carrot tops, minced garlic, lemon zest, and 1 tablespoon of olive oil. Season with salt and pepper. Add chili flakes or pistachios if using.
- Finish and Serve: Transfer the charred carrots to a plate and spoon the gremolata over the top. Serve warm or at room temperature.
