Roasted Carrots and Shallots (Side Dish)

Carmelizing carrots bring out their sweetness.

Roasted Carrots and Shallots (Side Dish)

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Serves: 5 Total Time: 45 minutes


  • 2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
  • 8 shallots, 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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