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Roasted Carrots with Dill Gremolata } Foodiecrush.Com
Ingredients
  • 2 bunches carrots with tops , (about 1 ½ pounds), carrots scrubbed and tops trimmed to about 1-inch
  • ½ cup extra-virgin olive oil , divided
  • ½ teaspoon plus ⅛ teaspoon kosher salt , divided
  • 2 tablespoons fresh dill , chopped
  • Zest from 1 lemon , (about 1 teaspoon)
  • 1 garlic clove , finely chopped (½ to 1 teaspoon, depending on how much garlic you like)
  • 2 to 3 tablespoons crumbled feta
  • 2 to 4 tablespoons pistachios (optional) , chopped
Steps
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