Roasted Carrots with Almonds and Olives
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
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.
- 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