Roasted Carrots and Shallots with Variation

By lorik

Choose carrots that are between 1 and 1¼ inches in diameter. If your carrots are smaller, leave them whole; if they're larger, extend the roasting time slightly.

Ingredients

• Variation:
• 1 1/2 pounds carrots, peeled and halved lengthwise
• 4 large shallots, peeled and halved through root end
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped fresh thyme
• 1 1/2 pounds carrots, peeled and halved lengthwise
• 4 large shallots, peeled and halved through root end
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup plain whole-milk yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons pumpkin seeds, toasted

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, shallots, melted butter, salt, and pepper together in bowl.

2. Spread carrot-shallot mixture in even layer on rimmed baking sheet, cut sides down. Roast until tender and cut sides are well browned, about 25 minutes.

3. Sprinkle with thyme. Using spatula, transfer to platter. Serve.

Calories 181 Cholesterol 16 mg Fat 7 g Sodium 419 mg Saturated 4 g Carbs 31 g
Trans 1 g Dietary Fiber 8 g Monounsaturated 2 g Sugar 15 g Polyunsaturated
1 g Protein 4 g

Variation:
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, shallots, melted butter, cumin, coriander, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne together in bowl.

2. Spread carrot-shallot mixture in even layer on rimmed baking sheet, cut sides down. Roast until tender and cut sides are well browned, about 25 minutes.

3. Meanwhile, whisk yogurt, lemon juice, ¼ teaspoon salt, and 1/8 teaspoon pepper together in bowl.

4. Sprinkle carrot-shallot mixture with cilantro. Using spatula, transfer to platter. Drizzle with yogurt sauce and sprinkle with pumpkin seeds. Serve.