Tuesday, January 15, 2008

Recipe: Roasted Carrots and Shallots

I made this at Christmas because it was easy and sounded delicious. It was both! Sorry I don't have a good picture of the dish cooked.

Serves 4

2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil
coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice

Preheat oven to 450. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.



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