Roasted Carrots, Shallots and Garlic


  • 1 pound (450 g) carrots, trimmed and sliced into large chunks
    3 shallots, peeled and trimmed
  • 3 garlic cloves
    3 tablespoons (45 ml) extra virgin olive oil
    1 tablespoon (15 ml) dried thyme
  • 2 sprigs fresh rosemary
    Salt and pepper


  1. Preheat oven to 425 F (220 C).
  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. Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.