Roasted Carrots, Shallots and Garlic
ROASTED CARROTS, SHALLOTS, AND GARLIC
Ingredients:
1 pound (450 g) carrots, trimmed and sliced into large chunks
3 shallots, peeled and trimmed3 garlic cloves
3 tablespoons (45 ml) extra virgin olive oil
1 tablespoon (15 ml) dried thyme2 sprigs fresh rosemary
Salt and pepper
Method:Preheat oven to 425 F (220 C).
Add carrots, shallots, garlic, olive oil, thyme, rosemary, salt and pepper to a large mixing bowl. Using your hands, or tongs, toss everything together until evenly coated with oil. Spread into a single layer on the baking sheet.
Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.
Get more recipes from Spencer's BIG 30 and find out when to watch here.
Ingredients:
1 pound (450 g) carrots, trimmed and sliced into large chunks
3 shallots, peeled and trimmed3 garlic cloves
3 tablespoons (45 ml) extra virgin olive oil
1 tablespoon (15 ml) dried thyme2 sprigs fresh rosemary
Salt and pepper
Method:Preheat oven to 425 F (220 C).
Add carrots, shallots, garlic, olive oil, thyme, rosemary, salt and pepper to a large mixing bowl. Using your hands, or tongs, toss everything together until evenly coated with oil. Spread into a single layer on the baking sheet.
Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.
Get more recipes from Spencer's BIG 30 and find out when to watch here.