Roasted Carrots with Mustard Greens Gremolata

January 23, 2014
3 Ratings
Photo by James Ransom
  • Serves 2 to 4
Author Notes

With their sharp, peppery bite, mustard greens can enliven most anything. To me, that brashness is part of their charm, but they can easily become a flavor bully. This dish is a perfect example of how mustard greens can get along: When finely chopped, they require no cooking and play an interesting, unexpected role in gremolata. They add spunk to roasted carrots, while the sweet carrots soften their bite. This dish is a great way to use a small bunch of mustard greens -- and, incidentally, to get your unsuspecting children to eat them. And while they’re the perfect partner for roasted carrots, they’re also wonderful sprinkled over other root vegetables or a bowl of buttered pasta. —EmilyC

Test Kitchen Notes

This is an inventive, new way to use spicy mustard greens that still feels balanced, rather than overpowered; the rich sweetness of roasted carrots takes well to a little kick in the pants. We tossed our carrots with the gremolata since we couldn't get it to drizzle; you could even loosen it with a bit of olive oil. Either way, this dish will make you a happier, spicier person. —The Editors

What You'll Need
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon coriander seeds, lightly crushed with back of knife
  • 1/2 teaspoon caraway seeds, lightly crushed with back of knife
  • 1 pound slender carrots, trimmed and peeled
  • 4 garlic cloves, peeled and lightly smashed
  • Kosher salt and freshly ground black pepper
  • 1/2 cup finely chopped mustard greens (to prep for chopping, wash several times in cold water and remove stems and center ribs)
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely grated lemon zest, from 1 large or 2 small lemons
  1. Heat oven to 400° F.
  2. In a small bowl, whisk together the olive oil, honey, coriander seeds, and caraway seeds.
  3. Place carrots and garlic cloves in an even layer in a casserole or other baking dish. Season generously with kosher salt and pepper. Add the olive oil-honey-spice mixture, and toss well to evenly coat.
  4. Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. A few times during cooking, toss the carrots and garlic around in the pan to ensure even browning. Once done, remove from oven. Finely chop the roasted garlic.
  5. 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.
  6. Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.

See what other Food52ers are saying.

  • ChefJune
  • Jenna @ DeliciousDaydreams.com
    Jenna @ DeliciousDaydreams.com
  • EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

4 Reviews

ChefJune February 24, 2014
The only problem I see with this recipe is it's almost impossible to purchase such a small amount of mustard greens. I chopped up some collards I had on hand and it was terrific that way. Congrats on the win. I love carrots!
EmilyC February 24, 2014
True -- purchasing a large bunch of mustard greens solely for this recipe doesn't make sense, though it's a great reason to make this + something else! Every so often, I can find mustard greens sold in bulk, which is great because you can get just what you need. Glad to know collards work. Thanks for trying this, June!
Jenna @. February 23, 2014
I live the idea of using mustard greens for this!
EmilyC February 24, 2014
Thanks Jenna! It's my new favorite way to use mustard greens.