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Roasted Carrots and Shallots

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    Everyday Food, April 2007
    • Prep Time 15 minutes
    • Total Time 50 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    1. 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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