Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata – Soil Born Farms

Ingredients

• 1/2 cup finely chopped fresh flat-leaf parsley
• Zest of 1 medium lemon, finely chopped (1-1/2 to 2 tablespoons)
• 1 teaspoon minced garlic
• 2 pounds medium carrots
• 1 cup shallots, cut 1/4-inch-thick-slices (3 or 4 medium shallots)
• 1 tablespoons fresh thyme leaves
• 1/3 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup oil-cured olives, pitted and thinly sliced