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Punch Up Your Day With The Unexpected Flavors In This Zesty Dish

Caroline Muggia
mbg Contributor
By Caroline Muggia
mbg Contributor
Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.
Image by Conor Harrigan
May 29, 2019

It's always a good idea to eat more foods that match our mood and keep us energized. This roasted baby carrot and grapefruit gremolata from the forthcoming cookbook Bridgehampton Inn & Restaurant by Sybille van Kempen, Chef Brian Szostak, and Kyle Fengler, features the slightly sweet taste of crunchy carrots and the refreshing zing of grapefruit. 

"I'm a huge fan of textures and flavors with my food, and this dish is the perfect example. From the sweetness of the carrots, the creaminess of the ripe avocado, the crunch of the nuts, and the pop of citrus…you pick up something different with every bite," says Chef Brian Szostak.

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Better yet, these bright fruits and veggies will make you feel and look your best. There's grapefruit, which is high in vitamin C and iron, along with carrots, which contain a high amount of beta-carotene, an antioxidant that promotes healthy skin. This healthy dish is bursting with flavor and is sure to bring a boost to your day!

Roasted Baby Carrots With Grapefruit Gremolata

Serves 4

Ingredients

  • 1½ pounds baby carrots, peeled
  • 2 tablespoons grapefruit vinaigrette
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
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Method

  1. Heat oven to 400°F.
  2. Toss carrots, vinaigrette, coriander, salt, and pepper.
  3. Place on sheet pan, and roast until tender.
  4. Cook for 30 to 40 minutes.
  5. Plate, top with sliced avocado, grapefruit gremolata, more dressing (if desired), and cilantro.

Grapefruit Vinaigrette

Makes 1 pint

Ingredients

  • 1 cup grapefruit juice, fresh
  • 2 teaspoons honey
  • 1 cup extra-virgin olive oil
  • 2 teaspoons cumin
  • Salt and pepper to taste
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Method

  1. Combine juice and honey in blender.
  2. Slowly stream in oil until emulsified.
  3. Season with cumin, salt, and pepper.

Grapefruit Gremolata

Ingredients

  • ½ cup parsley, chopped
  • 1 tablespoon grapefruit peel, zested
  • 2 teaspoons garlic, minced
  • 2 tablespoons blanched almonds, sliced
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Method

  • Mix dry ingredients.
Image by Conor Harrigan
Based on excerpts from Bridgehampton Inn & Restaurant by Sybille van Kempen, Chef Brian Szostak, and Kyle Fengler with the permission of Loaves and Fishes Press. Copyright © 2019.
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Caroline Muggia
Caroline Muggia
mbg Contributor

Caroline Muggia has a B.A. in Environmental Studies & Psychology from Middlebury College. She received her E-RYT with Yoga Works and is a graduate of the Institute for Integrative Nutrition. A writer and environmental advocate, she is passionate about helping people live healthier and more sustainable lives. You can usually find her drinking matcha or spending time by the ocean.