Ingredients

• 4 3/4–5 pounds small carrots with tops (about 4–5 bunches), trimmed, peeled, tops reserved
• 4 tablespoons (1/2 stick) unsalted butter, cut into small cubes
• 1/3 cup fresh orange juice
• 1 tablespoon dark honey, such as buckwheat
• Kosher salt
• 2 small garlic cloves, finely chopped
• 1 tablespoon finely grated lemon zest
• 2 teaspoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne pepper

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Instructions

1. Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10–12 minutes.
2. Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
3. Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8–10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
4. Transfer carrots to a platter and top with carrot top gremolata.