prep time: tbd
cook time: tbd
servings: 2 - 4
1 pound slender carrots - trimmed and peeled
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon coriander seeds - lightly crushed
1/2 teaspoon caraway seeds - lightly crushed
4 garlic cloves - peeled and lightly smashed
1/2 cup mustard greens - washed, de-stemmed and finely chopped
2 tablespoons parsley - finely chopped
1 tablespoon finely grated lemon zest
1. heat oven to 400 degrees. in a small bowl, whisk together olive oil, honey, coriander seeds, and caraway seeds.
2. place carrots and garlic cloves in an even layer in a casserole or baking dish. season generously with salt and pepper. add the olive oil mixture and toss well to evenly coat. roast for about 20 - 30 minutes, or until the carrots and garlic cloves are tender and golden brown. while cooking toss carrots and garlic around in the pan a few times to ensure even browning.
3. finely chop the roasted garlic. in a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. use the back of a fork to evenly incorporate the roasted garlic into the greens. sprinkle the carrots generously with the mustard green gremolata. season to taste with salt and pepper.
- goop, february 2014