This is our second garden. We planted one in the spring with success. I am still savoring the rewards of the spring plantings (i.e. frozen roasted cherry tomatoes, basil, peppers). I am very excited about our winter garden. We are currently growing spinach, onions, lettuce, and carrots. I keep telling my husband that I need a pair of overalls and a pitch fork.
Here are a few recipes that I can’t wait to make when my garden is ready for harvest.
Roasted Carrots and Shallots with Oil-Cured Olives and Gremolata
- 1/2 cup finely chopped fresh flat-leaf parsley
- Zest of 1 medium lemon, finely chopped (1-1/2 to 2 Tbs.)
- 1 tsp. minced garlic
- 2 lb. medium carrots
- 1 cup 1/4-inch-thick-sliced shallot rounds (3 or 4 medium shallots)
- 1 Tbs. fresh thyme leaves
- 1/3 cup extra-virgin olive oil
- 1 tsp. kosher salt
- Freshly ground black pepper
- 1/4 cup pitted and thinly sliced oil-cured olives
Position a rack in the center of the oven and heat the oven to 425ºF.
Toss the parsley, lemon zest, and garlic in a bowl, cover with plastic wrap and set aside (this is the gremolata).
Peel the carrots and slice in half lengthwise. If they’re big, slice each half lengthwise again into long quarters. Put the carrots on a large rimmed baking sheet and toss with the shallots, thyme, olive oil, salt, and several grinds of pepper. Arrange the carrots in a single layer.
Roast the carrots, tossing occasionally until they are tender and ever so slightly browned, 20 to 30 minutes. Remove from the oven and toss in the olives and the gremolata. Adjust the seasoning with salt and pepper to taste.