Roasted Carrots and Shallots

These really are excellent roasted carrots. The flavour is excellent and they're done just right. I had a few extra parsnips, so I tossed them in along with the carrots.

Roased Carrots and Shallots

Slightly adapted from Cook's Country February/March 2018

Ingredients

• 700g carrots (or mix of carrots and parsnips)¹, peeled and halved lengthwise
• 4 large shallots, halved
• 2 Tbsp. unsalted butter, melted
• 1/4 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground
• 1 Tbsp. chopped fresh thyme (optional)

Directions

1. Adjust oven rack to lowest position and preheat oven to 230°C (450°F).
2. Toss carrots and shallots with butter, salt, and pepper.
3. Spread mixture in an even layer on rimmed baking sheet, cut-sides-down.
4. Roast at 230°C (450°F) until tender and undersides are well-browned (~25 minutes).
5. Sprinkle with thyme and serve.

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¹ If your carrots are less than ~3cm in diameter, leave them whole. If they're thicker, you can roast them for a little longer. ^Back