Herby Roasted Carrots
1/2 c. raw sliced almonds
2 lb. rainbow carrots, peeled and sliced lengthwise
1 lb. radishes, trimmed and halved
2 jalapeños, sliced
2 T. + 1/2 c. The Tasteful Olive Gremolata infused olive oil
2 t. sea salt
1/2 t. freshly ground black pepper
1 c. fresh cilantro, chopped
1 c. fresh parsley, chopped
1 lemon, zested and juiced
Pinch crushed red pepper flakes
1/2 t. fleur de sel finishing salt (available at The Tasteful Olive)
Preheat the oven to 475. Spread the almonds on a small baking sheet and roast, stirring once, until toasted, 1 to 2 minutes. Let cool completely.
Divide the carrots, radishes and jalapeños between 2 baking sheets. Add 1 T. olive oil, 1 t. salt and 1/4 t. pepper to each baking sheet and toss. Roast, stirring once or twice, until the carrots are tender and browned around the edges, 15 to 18 minutes.
Add the cilantro, parsley, lemon zest, lemon juice, red pepper flakes and remaining 1/2 c. olive oil to a small bowl. Season with salt and a few grinds of pepper. Stir to combine.
Place all the carrots and radishes onto one baking sheet and pour over the herb oil. Toss the veggies, then transfer to a large platter. Sprinkle the toasted almonds and fleur de sel over the top to serve.
Recipe adapted from foodnetwork.com
