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Martha Stewart Roasted Carrots And Shallots Recipe

Martha Stewart Roasted Carrots And Shallots Recipe

Do you love easy side dishes? The Martha Stewart Roasted Carrots And Shallots Recipe is perfect.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 145 kcal

Equipment

  • Baking Sheet
  • Vegetable peeler
  • Chef Knife
  • Large bowl
  • Tongs

Ingredients
  

  • 1 lb CARROTS
  • 8 whole SHALLOTS
  • 2 tbsp OLIVE OIL
  • 1 tsp COARSE SALT
  • 1/2 tsp BLACK PEPPER
  • 4 sprigs FRESH THYME

Instructions
 

  • Preheat your oven to 400 degrees. Let the oven get very hot first. This ensures the vegetables crisp up well.
  • Wash and peel your carrots carefully. Trim the green tops off the ends. Cut large carrots in half lengthwise.
  • Peel the outer skin off the shallots. Leave small shallots whole for better texture. Slice very large shallots into thick halves.
  • Place carrots and shallots in a bowl. Pour the olive oil over the top. Toss them until every piece is shiny.
  • Sprinkle the salt and black pepper over. Add the fresh thyme sprigs in now. Mix one more time to coat everything.
  • Spread the mix onto your baking sheet. Do not crowd the vegetables together. They need space to roast, not steam.
  • Slide the pan into the hot oven. Roast for about thirty to forty minutes. The carrots should feel very tender.
  • Remove the pan from the oven safely. Let the dish cool for two minutes. Serve it warm on a nice platter.

Notes

  • Use carrots that are the same size.
  • Do not peel the carrots too deeply.
  • Make sure the oven is fully preheated.
  • Fresh herbs always taste better than dried.
  • Turn the carrots once during the roasting.
  • Use a high-quality olive oil for flavor.
  • Do not overlap the shallots on pan.
  • Check for tenderness with a small fork.
Keyword Martha Stewart Roasted Carrots And Shallots Recipe