roasted carrots & shallots


32 fresh baby carrots, green tops trimmed to 1 inch

12 shallots, peeled and halved lengthwise

2 tablespoons olive oil

Kosher salt and ground pepper

½ cup fresh parsley leaves, chopped (optional)




  1. Preheat oven to 450°
  2. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper.
  3. Bake until tender, 30 to 35 minutes, tossing once halfway through.
  4. Sprinkle on parsley.