Monday, September 21, 2009

Roasted Carrots & Shallots

We had a dinner party on Saturday night and pulled some steaks out of the freezer. I wanted some easy, inexpensive sides to pair with our steaks, and one that I chose was this Roasted Carrots and Shallots recipe. They were very easy and inexpensive, using just six ingredients. They paired well with the steak-and-potatoes meal I prepared, and they are pretty easy on the waistline with just 7 g. fat.


Recipe Notes
This recipe can easily be adapted into eight small servings if another vegetable is being served. Otherwise, this makes four big servings. My oven time was shorter than the amount called for in the recipe by about 10 minutes. You may want to watch these pretty closely in the last 10 minutes of your cooking time, depending on how "hot" your oven runs.

Nutritional Information (Per serving - serves 4)

217 calories - 7.4 g. fat - 7.1 g. fiber


  • 2 lb. carrots, cut into three inch lenghts, thick pieces halved lengthwise
  • 12 oz. shallots (about 10), peeled and halved lengthwise
  • 2 tbsp. olive oil
  • Coarse salt & ground pepper
  • 1/2 c. fresh parsley leaves
  • 2 tbsp. fresh lemon juice (about 1/2 lemon)


1. Preheat oven to 450 degrees.

2. On a large rimmed baking sheet (I lined mine with foil), toss carrots, shallots, and oil. Season with salt and pepper.

3. Bake until tender, 30-35 minutes. Toss once halfway through.

4. Add parsley & lemon juice. Toss to combine and serve.

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