In this warming side dish recipe, we use our Spicy Anchovies to make a flavorful gremolata that we serve over roast carrots. It's perfect as a nutritious weeknight dinner, a side at Thanksgiving, or a make-ahead lunch. If you don't like spice, you can substitute the Spicy Anchovies with the Roasted Garlic variety.

Ingredients:

• 5 - 6 large carrots, peeled
• Olive oil
• Salt and pepper
• ¼ cup parsley, finely chopped 
• Zest and juice of 1 lemon 
• 1 garlic clove, grated
• 1 tin Patagonia Provisions Spicy Anchovies (preserve the oil from the tin!)

Instructions:

Preheat the oven to 400 F. On a baking sheet, toss the carrots with a generous drizzle of olive oil, salt, and pepper. Arrange in an even layer, being careful not to overcrowd the pan.

Roast for 15 - 20 minutes, until bright orange, glossy, slightly soft, and just starting to char. They should still have some bite to them. 

While the carrots roast, combine the parsley, lemon zest, and garlic. Using the back of your knife, gently smash two of the anchovies until you get flakes. Add to the gremolata, along with the oil from the tin. Season with salt, pepper, and lemon juice to taste. 

Generously top your carrots with the gremolata and serve immediately (alongside the additional anchovies, if you wish!) To prep ahead, make the gremolata and store in the fridge until ready to serve.