Best 3 Mint Gremolata Recipes

**Mint Gremolata: A Versatile Herb Sauce to Elevate Your Dishes**

In the culinary world, there are few things as versatile and flavorful as a well-made gremolata. This classic Italian condiment, typically made from a combination of chopped parsley, lemon zest, and garlic, adds a burst of brightness and freshness to a variety of dishes. While the traditional gremolata is a staple in many Italian kitchens, there are countless variations that incorporate different herbs, citrus fruits, and even nuts. This article presents a collection of mint gremolata recipes that showcase the herb's unique flavor and versatility. From a classic mint gremolata to more creative variations featuring ingredients like pistachios, capers, and orange zest, these recipes offer a range of options to suit different tastes and preferences. Whether you're looking to enhance a simple grilled chicken breast, add a pop of flavor to roasted vegetables, or elevate a pasta dish, these mint gremolata recipes are sure to impress.

Let's cook with our recipes!

SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA

Seared and Roasted Brussels Sprouts With Red Pepper and Mint Gremolata image

Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku's recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52's upcoming book "Genius Recipes," I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is

Provided by Martha Rose Shulman

Categories dinner, vegetables, side dish

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 1/2 pounds brussels sprouts, preferably small ones
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
1 to 2 plump garlic cloves (to taste), minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)

Steps:

Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 3 grams

PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA

Pan-Roasted Zucchini With Cilantro-Mint Gremolata image

Provided by Marian Burros

Categories quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 slender zucchini, halved lengthwise
Coarse salt to taste
3 tablespoons chopped cilantro leaves
3 tablespoons chopped mint leaves
1/2 clove garlic, finely chopped
Finely chopped zest of 1 lemon
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons dry bread crumbs
Extra virgin olive oil for drizzling, if desired

Steps:

Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.
Pour olive oil in a sauté pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams

ROASTED RAINBOW CARROTS WITH MINT GREMOLATA

Roasted Rainbow Carrots with Mint Gremolata image

Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 8

Ingredients

1 pound rainbow carrots (peeled and cut into long, even pieces)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup lightly packed fresh parsley leaves
1 tablespoon lightly packed fresh mint leaves
1 tablespoon freshly grated lemon zest
1 medium clove garlic (grated*)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 113 kcal, Sugar 8 g, Sodium 230 mg, Fat 6 g, Carbohydrate 15 g, Fiber 3 g

Tips:

Use fresh mint: Fresh mint leaves provide the best flavor for gremolata. If you can't find fresh mint, you can use dried mint, but it will not be as flavorful.
Choose the right type of garlic: Use a mild garlic, such as a Spanish or Italian variety. Avoid using a strong garlic, such as a Chinese or Thai variety, as it can overpower the other flavors in the gremolata.
Grate the lemon zest finely: Use a microplane or a fine grater to grate the lemon zest. This will help to release the essential oils and give the gremolata a more intense flavor.
Add the gremolata just before serving: Gremolata is best when it is added to dishes just before serving. This will help to preserve the delicate flavors of the herbs and the citrus.

Conclusion:

Mint gremolata is a versatile condiment that can be used to add a bright, fresh flavor to a variety of dishes. It is especially good on grilled or roasted meats, fish, and vegetables. Gremolata is also a great way to add flavor to salads, soups, and pasta dishes. With its simple ingredients and easy preparation, mint gremolata is a great way to elevate your everyday meals.