Roasted Carrots and Shallots
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 12 ounces shallots (10)
- Carrots (2 pounds)
- Parsley, fresh leaves (1/2 cup)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and ground pepper, coarse (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
2 people saved this recipe.
