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Roasted Carrots with Lemon and Sunflower Seeds

Prep Time 30 minutes
Servings 10 people

Ingredients

  • 3 pounds of carrots with their tops scrubbed and tops reserved
  • ½ cup extra virgin olive oil divided
  • 2 tsp coriander
  • Kosher salt
  • freshly ground black pepper
  • ¼ cup Italian parsley chopped
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • ¼ cup toasted sunflower seeds

Instructions

  1. Preheat oven to 425 degrees. In a large bowl, toss the carrots with ¼ cup of the olive oil and season with coriander, salt and pepper. Spread on 1 or 2 large rimmed baking sheets and roast for 25 to 30 minutes, stirring once, until the carrots are tender and browned in spots. Transfer to a platter.
  2. While carrots are cooking, roughly chop ½ cup of the reserved carrot tops and put in a small bowl with chopped parsley, remaining 1/4 cup olive oil, lemon juice and zest. Season with salt and pepper. Spoon on top of carrots and serve warm with toasted sunflower seeds.