Roasted Carrots and Shallots

By jadedrosie

Ingredients

• 2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
• 12 ounces shallots (about 10), peeled and halved lengthwise
• 2 tablespoons olive oil
• coarse salt and ground pepper
• 1/2 cup fresh parsley leaves
• 2 tablespoons fresh lemon juice

Preparation

Step 1

Directions

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. Add parsley and lemon juice; toss to combine.