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The Foodist: Roasted Carrots and Shallots
Jim Bruner | Mezzacello

This week on The Foodist: Roasted Carrots and Shallots – Butter and oven position matter. Melting the butter first helps coat the vegetables evenly before they go onto the baking sheet. The butter itself helps brown the vegetables while also keeping them from sticking.

Roasting the buttered vegetables lower in the oven also helps promote browning. The closer the heat source is to the baking sheet, the better the browning. Adding the thyme at the end keeps its flavor fresh and ensures that it doesn’t burn during roasting.

BEFORE YOU BEGIN

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. Fresh thyme really works best here. Do not try to substitute shallots; they make all the difference.

INGREDIENTS

  • 1 ½ pounds carrots, peeled and halved lengthwise
  • 4 large shallots, peeled and halved through root end
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh thyme

DIRECTIONS

  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.
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