Grilled Asparagus and Rainbow Carrots with Gremolata Recipe
Rainbow carrots and asparagus are grilled to perfection and topped with a zesty gremolata in this delicious spring side dish. Get the recipe!
Ingredients
- 8 oz. baby carrots with tops, halved lengthwise
- 3 tablespoons chopped fresh herbs, such as parsley, dill, thyme, tarragon, or basil
- 1 tablespoon low-sodium vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped garlic scapes or scallion
- 8 oz. fresh asparagus, trimmed
- 2 teaspoons chopped toasted pine nuts
- 1 clove garlic, minced
- ½ teaspoon lemon zest
- Freshly ground black pepper, to taste
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