Recipe courtesy of Food Network Kitchen

Roasted Carrots with Almonds and Olives

Getting reviews...
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.
Save Recipe
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
Share This Recipe



  1. 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. 2. Smash the olives using the bottom of a heavy skillet and remove the pits. 
  3. 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. 
  4. Per serving: Calories 309
  5. Total Fat 23.5 g
  6. Saturated Fat: 2.5 g
  7. Protein: 4 grams
  8. Total Carbohydrates: 22 grams
  9. Sugar: 11 grams
  10. Fiber: 5 grams
  11. Cholesterol 0 mg
  12. Sodium 1165 mg
19m Easy 99%
29m Easy 98%
Damaris Phillips

Easter Carrots

11m Easy 100%
17m Easy 99%
18m Easy 98%
15m Easy 96%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now