Roasted carrots, shallots and garlic
Ingredients
- 450 grams carrots, trimmed and sliced into large chunks
- 3 shallots, peeled and trimmed
- 3 garlic cloves
- 3 tablespoons (45 milliliters) extra virgin olive oil
- 1 tablespoon (15 milliliters) dried thyme
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Directions
- Preheat oven to 425F (220C).
- 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.
Watch the video below for Spencer's take on what you should do with your leftover veggies.
