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Roasted Carrots and Crispy Shallots




Source of Recipe


Jamaica Gleaner
Peel 1 1/2 pounds medium or thin carrots. Trim the green tops to 1 inch. Cut the carrots in half lengthwise; leave small carrots (less than 1/2 inch thick) whole. If carrots are more than 1 1/2 inches thick, quarter them.

Scatter the carrots in a shallow roasting pan. Peel 3 or 4 shallots and thinly slice crosswise into disks; scatter over the carrots. Drizzle with 2 tablespoons extra-virgin olive oil and toss the vegetables to coat well with the oil. Sprinkle with salt, sugar and pepper, and toss again. Roast until the carrots are tender, about 35 to 40 minutes.