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.
Per serving: Calories 309
Total Fat 23.5 g
Saturated Fat: 2.5 g
Protein: 4 grams
Total Carbohydrates: 22 grams
Sugar: 11 grams
Fiber: 5 grams
Cholesterol 0 mg
Sodium 1165 mg
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