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Roasted carrots, shallots and garlic


  • 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


  1. Preheat oven to 425F (220C).
  2. 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.
  3. 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.

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