Roasted carrots with mustard greens gremolata
Roast
Roasting
With their sharp, peppery bite, mustard greens can enliven most anything. To me, that brashness is part of their charm, but they can easily become a flavor bully. This dish is a perfect example of how mustard greens can get along: When finely chopped, they require no cooking and play an interesting, unexpected role in gremolata. They add spunk to roasted carrots, while the sweet carrots soften their bite. This dish is a great way to use a small bunch of mustard greens -- and, incidentally, to get your unsuspecting children to eat them. And while they’re the perfect partner for roasted carrots, they’re also wonderful sprinkled over other root vegetables or a bowl of buttered pasta.
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