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