Roasted Carrots with Gremolata

• 6 each lemons
• 2 cups Kraft Balsamic Vinaigrette Dressing, divided
• 9 qt. thin carrot bunches with green tops, peeled
• 1-1/2 cups fresh parsley, finely chopped
• 3/4 cup fresh dill, finely chopped
• 1 Tbsp. garlic, minced

1. Use vegetable peeler to remove strips of peel from lemons; finely chop peel and reserve 3/4 cup (175 mL) (or 2 Tbsp.
2. 30 mL for trial recipe).
3. Juice lemons.
4. Mix 6 Tbsp.
5. (90 mL) lemon juice (or 1 Tbsp.
6. 15 mL for trial recipe) with half the dressing.
7. Trim carrots, leaving short length of green stem on each; cut lengthwise in half.
8. Toss carrots with dressing mixture in large bowl.
9. Spread in single layer on baking sheets.
10. Bake in 425 degrees F (220 degrees C) standard oven 25 min.
11. or until carrots are crisp-tender and starting to caramelize, tossing after 15 min.
12. Combine lemon peel, parsley, dill, garlic and remaining dressing.
13. Add mixture to carrots immediately after removing from oven; toss and serve.

lemons, dressing, thin carrot, fresh parsley, fresh dill, garlic

Taken from www.kraftrecipes.com/recipes/roasted-carrots-gremolata-158595.aspx (may not work)