Side Dish: United States – Caraway-Roasted Carrots with Lemon-Dill Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 22 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) carrots, peeled and cut on a bias into 1 / 2-inch (1.27 cm) pieces (leave thin carrots whole)
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tsp (5 ml) caraway seeds, lightly crushed
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 lemon, zested and 1 tbsp (15 ml) juice
2 tbsp (30 ml) fresh dill, finely chopped
1 tbsp (15 ml) fresh parsley, finely chopped (optional)
1 small garlic clove, finely minced or grated
Pinch red pepper flakes (optional)

Show original ingredient measurements

1 lb (450 g) carrots, peeled and cut on a bias into 1 / 2-inch pieces (leave thin carrots whole)
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tsp caraway seeds, lightly crushed
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 lemon, zested and 1 tbsp (15 ml) juice
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
1 small garlic clove, finely minced or grated
Pinch red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
Toss carrots with 1 tablespoon (15 ml) olive oil, caraway seeds, 1/2 teaspoon (2.5 ml) salt, and black pepper; spread on the pan in a single layer.
Roast 18–22 minutes, flipping once, until tender with caramelized edges.
While carrots roast, combine lemon zest, lemon juice, remaining 1 tablespoon (15 ml) olive oil, dill, parsley (if using), garlic, and a pinch of salt and red pepper flakes in a small bowl to make the gremolata.
Transfer hot carrots to a bowl, toss with half the gremolata, taste and adjust seasoning, then plate and spoon remaining gremolata over the top. Serve warm or at room temperature alongside the stroganoff.

Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
Toss carrots with 1 tablespoon olive oil, caraway seeds, 1/2 teaspoon salt, and black pepper; spread on the pan in a single layer.
Roast 18–22 minutes, flipping once, until tender with caramelized edges.
While carrots roast, combine lemon zest, lemon juice, remaining 1 tablespoon olive oil, dill, parsley (if using), garlic, and a pinch of salt and red pepper flakes in a small bowl to make the gremolata.
Transfer hot carrots to a bowl, toss with half the gremolata, taste and adjust seasoning, then plate and spoon remaining gremolata over the top. Serve warm or at room temperature alongside the stroganoff.