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1 Tbsp Honey
1 Tbsp finely grated Lemon Zest
1 bunch Carrots, trimmed
2 Tbsp Olive Oil
4 Garlic Cloves, peeled and lightly smashed
Freshly ground Black Pepper
Sea Salt
¼ tsp Caraway Seeds, lightly crushed
½ cup finely chopped Parsley
½ tsp Coriander Seeds, lightly crushed
Heat oven to 400 degrees. In a small bowl, whisk together the olive oil, honey, coriander and caraway seeds.
Lay carrots and garlic cloves in a single layer on a sheet pan or baking dish. Season generously with salt and pepper. Drizzle with olive oil-honey-spice mixture, and toss well to coat.
Roast for 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown, rotating once. Remove from oven and finely chop the roasted garlic.
In a small bowl, combine the roasted garlic with the parsley and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the herbs.
Sprinkle the carrots generously with the gremolata. Season to taste with sea salt and pepper. Serve warm or at room temperature.
