Food & Cooking Recipes Seasonal Recipes Fall Recipes Roasted Carrots and Shallots 3.0 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Chris Court Prep Time: 25 mins Total Time: 1 hrs Servings: 8 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 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. 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. Place vegetables around beef tenderloin; garnish with fried carrot tops. Rate it Print