Skip to main content

Honeyed Carrots with Citrus Basil Gremolata

My last farm trip I picked up a beautiful bunch of rainbow carrots.  I wanted a recipe that had a sweet base that I knew my guys would eat, but had a little something "extra" for me. I found these Honeyed Carrots with Citrus Basil Gremolata by Naylet L. on the Taste of Home website.

Make sure you slice the carrots all about the same size so that they cook evenly.  I loved that this is done in the microwave and all comes together in about 15 minutes.

I left the red pepper flakes out of the gremolata hoping that they might give it a try but they were happy with just the glazed carrots.  I ended up adding the pepper flakes to my portion later. That meant I had extra gremolata, and it was fantastic the next day in a wrap with some grilled chicken.

I hope you're enjoying #FarmersMarketWeek as much as I am!  The other bloggers are sharing some fantastic recipes today, you can find them using the links down below. 

Honeyed Carrots with Citrus-Basil Gremolata

Honeyed Carrots with Citrus-Basil Gremolata
Author: Jolene's Recipe Journal


  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1-1/2 teaspoons grated lemon zest
  • 1 teaspoon grated orange zest
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 pound medium carrots, sliced
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper


  1. In a small bowl, combine the parsley, basil, lemon zest, orange zest, garlic and pepper flakes if desired; set aside.
  2. In a 2-qt. microwave-safe dish, combine carrots and 1/4 cup water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3-4 minutes longer or until tender. Drain. Combine the honey, oil, salt and pepper; stir into carrots.
  3. Transfer carrots to a serving plate and sprinkle with parsley mixture.
carrots, honey, citrus
Side dishes, vegetables

 Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes


  1. This dish is so colorful and beautiful!

  2. Gorgeous, love this recipe and I love that you have multiple uses for the gremolata!

  3. I absolutely love rainbow carrots. They're so pretty and went together with the delicious gremolata!

  4. Yum! I never know how to make carrots but this sounds like a lovely side dish!

  5. The gremolata sounds so flavorful and perfect with these beautiful carrots.

  6. My husband makes our honeyed carrots, so I am going to show him this and let him kick them up a notch.

  7. Your carrots look gorgeous. I definitely want to try out your tasty recipe.

  8. Yes! Yes and yes! The combination of sweet carrots and the citrus zest and parsley are a match made in heaven! The gremolata is pure perfection and has so much flavor.

  9. Rainbow carrots are so lovely and I get excited when I find them. This looks like a delicious way to enjoy them!

  10. This looks so pretty! So many beautiful colors and herbs!

  11. Gorgeous carrots! I never thought to use basil - I use thyme but now I have to make these with the basil

  12. These are absolutely beautiful and I love the fresh flavors of citrus and basil! Such a great way to use carrots!


Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another