I love this as a side dish. They cook up so yummy and sweet!
Roasted Carrots and Shallots
Serves 4.
2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise (You can also make them rounds.)
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil (I use melted butter)
coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice
Serves 4.
2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise (You can also make them rounds.)
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil (I use melted butter)
coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice
Directions
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
