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Roasted Carrots and Shallots

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Carrots and Shallots

Source: Everyday Food, April 2007


  • 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


  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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