Roasted Carrots With Mustard Greens Gremolata

• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon coriander seeds, lightly crushed with back of knife
• 1/2 teaspoon caraway seeds, lightly crushed with back of knife
• 1 pound slender carrots, trimmed and peeled
• 4 garlic cloves, peeled and lightly smashed
• Kosher salt and freshly ground black pepper
• 1/2 cup finely chopped mustard greens (to prep for chopping, wash several times in cold water and remove stems and center ribs)
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely grated lemon zest, from 1 large or 2 small lemons

1. Heat oven to 400u0b0 F.
2. In a small bowl, whisk together the olive oil, honey, coriander seeds, and caraway seeds.
3. Place carrots and garlic cloves in an even layer in a casserole or other baking dish. Season generously with kosher salt and pepper. Add the olive oil-honey-spice mixture, and toss well to evenly coat.
4. Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. A few times during cooking, toss the carrots and garlic around in the pan to ensure even browning. Once done, remove from oven. Finely chop the roasted garlic.
5. In a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the greens.
6. Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.

olive oil, honey, coriander seeds, caraway seeds, carrots, garlic, kosher salt, mustard greens, parsley, lemon zest

Taken from food52.com/recipes/26233-roasted-carrots-with-mustard-greens-gremolata (may not work)