Roasted Rainbow Carrots w/ Pine Nut Gremolata

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with Parchment paper. Cut carrots in half lengthwise (quartered lengthwise if really large).

Step 2

Spread out carrots on parchment paper and drizzle with olive oil. Sprinkle with brown sugar and season with kosher salt and pepper, and toss to combine.

Step 3

Bake carrots until tender and browned around the edges, 40–55 minutes. Carrot sizes vary, so look for them to be fork-tender.

Step 4

Meanwhile, combine chopped fresh flat-leaf parsley, grated orange or lemon zest, minced garlic.

Step 5

Remove carrots from the oven and arrange on a platter. Top with gremolata and pine nuts.