Roasted Carrots, Potatoes, and Shallots

Published February 1, 2005.

Why this recipe works:

For our roasted carrot recipe, we wanted to release the sweetness from the carrots, yielding a caramelized exterior and a smooth, tender interior. We liked prepared baby carrots, which require no cleaning or cutting. Tossing them with olive oil and salt (no pepper—it masks the carrots’ flavor)… read more

For our roasted carrot recipe, we wanted to release the sweetness from the carrots, yielding a caramelized exterior and a smooth, tender interior. We liked prepared baby carrots, which require no cleaning or cutting. Tossing them with olive oil and salt (no pepper—it masks the carrots’ flavor) and roasting them on a broiler pan in a hot oven for 20 minutes got us the roasted carrots recipe we were after.

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Serves 8 as a side dish

Give the potatoes a head start so they will be done at the same time as the carrots and shallots.

Ingredients

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