Roasted Carrots and Shallots

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  • 2 pound(s) carrots, cut into 3-inch lengths, thick pieces halved lengthwise
  • 12 ounce(s) shallots (about 10), peeled and halved lengthwise
  • 2 tablespoon(s) olive oil
  • course salt and ground pepper
  • 1/2 cup(s) fresh parsley leaves
  • 2 tablespoon(s) lemon juice


  1. 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.
July 2012

This recipe is a personal recipe added by Marcymarie102 and has not been tested or endorsed by MyRecipes.

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