This colorful and flavorful side dish comes together with just a handful of ingredients.
If your carrots dont include the greens, top the dish with fresh parsley instead.
Chopped flat-leaf parsley is a winner, or use curly parsley for a similar texture to the carrot greens.
Photo:Greg Dupree
A sprinkling of fresh thyme leaves would also be a fragrant and pretty option.
Line a large rimmed baking sheet with parchment paper.
Peel carrots and halve them lengthwise.
Place carrots, shallots, and thyme on prepared baking sheet.
Toss with oil, kosher salt, black pepper, and crushed red pepper.
Cover baking sheet tightly with aluminum foil.
Bake for 15 minutes.
Meanwhile, wash and dry several green carrot tops.
Very roughly chop carrot greens to yield about 1/3 cup.
Remove foil; continue baking until carrots are tender and lightly browned, 25 to 30 minutes.
Let vegetables stand on baking sheet for 10 minutes.
Transfer to a serving platter, discarding any thick thyme stems.
Top carrots evenly with lemon zest, oil, flaky sea salt, and chopped carrot greens.
Serve warm or at room temperature.
