No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Carrots and Shallots

  • prep: 25 mins
    total time: 1 hour
  • servings: 8
Photography: chris court

advertisement

advertisement

Ingredients

  • 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)

Directions

  1. Step 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. Step 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. Step 3

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

Source
Martha Stewart Living, February 2013

Related Topics

advertisement

advertisement