Roasted Carrots with Almonds and Olives

When you start with fresh baby carrots from the farmer's market, they need little more than a quick toss in salt, pepper, and olive oil[ to bring out their natural sweetness when they're roasted in the oven. This Spanish-inspired version gets salt and crunch from fat Cerignola olives and Marcona almonds. It pairs equally well with fish, turkey, or lamb and complements chardonnay, pinot grigio, merlot, and cabernet alike, making this dish your all-season starter or side.]

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings

NUTRITION INFO
Ingredients
  • 4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds)
  • 3 small shallots, bulbs peeled and halves separated
  • 2 large strips orange peel
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1/2 cup Cerignola olives
  • 1/3 cup salted Marcona almonds
  • Coarse sea salt, such as Maldon
Directions

1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.

2. Smash the olives using the bottom of a heavy skillet and remove the pits.

3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Fresh, Wholesome Side Dishes