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Roasted Carrots and Shallots

  • Prep:
  • Total Time:
  • Servings: 8
Roasted Carrots and Shallots

Photography: chris court

Source: Martha Stewart Living, February 2013


  • 2 pounds carrots, peeled and cut into 3-inch pieces, tops reserved for garnish (optional)
  • 8 ounces shallots (about 6), peeled and cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 cups safflower oil (optional)


  1. Preheat oven to 400 degrees. Place carrots and shallots on a rimmed baking sheet, and toss with olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, and roast 40 minutes, turning a few times to ensure even cooking.

  2. If frying carrot tops for garnish, bring safflower oil to 350 degrees in a medium saucepan over medium-high heat. Fry carrot tops in batches until crisp, about 45 seconds. Drain on a paper-towel-lined plate, and season with salt.

  3. Place vegetables around beef tenderloin; garnish with fried carrot tops.

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