This easy and delicious recipe by Martha Stewart brings together sweet roasted carrots and tender shallots for a quick and nutritious side dish. Perfect for weeknight dinners or special occasions, it’s made with simple, everyday ingredients. The crispy fried carrot tops add a touch of elegance and crunch, making this dish both flexible and impressive.
Recipe Ingredients:
- 2 pounds carrots, peeled and cut into 3-inch pieces, tops reserved for garnish (optional)
- 8 ounces shallots (about 6), peeled and cut in half lengthwise
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 cups safflower oil (optional)
How To Make Roasted Carrots and Shallots?
- Cut carrots evenly: To ensure all the carrots roast evenly, make sure they are cut into similar-sized pieces. Uneven pieces might cook at different speeds.
- Don’t overcrowd the pan: Spread the carrots and shallots in a single layer on the baking sheet. If they overlap, they will steam instead of roasting, and you won’t get that delicious caramelization.
- Flip for even roasting: Turn the vegetables a few times during roasting to make sure all sides cook evenly and develop a golden-brown color.
- Use fresh carrot tops for frying: If you’re making the fried carrot tops, use fresh, green tops for the crispiest and most flavorful garnish. Dry them thoroughly before frying to avoid oil splatter.
- Season while hot: Add salt to the fried carrot tops and roasted vegetables while they’re still warm to enhance the flavor and help the seasoning stick better.
Recipe Tips:
- Cut carrots evenly: To ensure all the carrots roast evenly, make sure they are cut into similar-sized pieces. Uneven pieces might cook at different speeds.
- Don’t overcrowd the pan: Spread the carrots and shallots in a single layer on the baking sheet. If they overlap, they will steam instead of roasting, and you won’t get that delicious caramelization.
- Flip for even roasting: Turn the vegetables a few times during roasting to make sure all sides cook evenly and develop a golden-brown color.
- Use fresh carrot tops for frying: If you’re making the fried carrot tops, use fresh, green tops for the crispiest and most flavorful garnish. Dry them thoroughly before frying to avoid oil splatter.
- Season while hot: Add salt to the fried carrot tops and roasted vegetables while they’re still warm to enhance the flavor and help the seasoning stick better.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roasted carrots and shallots cool to room temperature. Then, transfer them to an airtight container and store in the refrigerator for up to 4 days.
- Freeze: Let the roasted carrots and shallots cool completely. Place them in a freezer-safe container or bag, removing as much air as possible, and freeze for up to 2 months.
- Reheat: Heat a non-stick pan over medium heat, add the vegetables, and cook for 3-5 minutes, stirring occasionally, until warmed evenly.
Nutrition Facts
- Calories: 118
- Total Fat: 7.33g
- Saturated Fat: 1.363g
- Cholesterol: 0mg
- Sodium: 531mg
- Potassium: 330mg
- Total Carbohydrate: 13.39g
- Dietary Fiber: 5.7g
- Sugars: 6.98g
- Protein: 1.01g
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Martha Stewart Roasted Carrots and Shallots
Description
This easy and delicious recipe by Martha Stewart brings together sweet roasted carrots and tender shallots for a quick and nutritious side dish. Perfect for weeknight dinners or special occasions, it’s made with simple, everyday ingredients. The crispy fried carrot tops add a touch of elegance and crunch, making this dish both flexible and impressive.
Ingredients
Instructions
- Cut carrots evenly: To ensure all the carrots roast evenly, make sure they are cut into similar-sized pieces. Uneven pieces might cook at different speeds.
- Don’t overcrowd the pan: Spread the carrots and shallots in a single layer on the baking sheet. If they overlap, they will steam instead of roasting, and you won’t get that delicious caramelization.
- Flip for even roasting: Turn the vegetables a few times during roasting to make sure all sides cook evenly and develop a golden-brown color.
- Use fresh carrot tops for frying: If you’re making the fried carrot tops, use fresh, green tops for the crispiest and most flavorful garnish. Dry them thoroughly before frying to avoid oil splatter.
- Season while hot: Add salt to the fried carrot tops and roasted vegetables while they’re still warm to enhance the flavor and help the seasoning stick better.
Notes
- Cut carrots evenly: To ensure all the carrots roast evenly, make sure they are cut into similar-sized pieces. Uneven pieces might cook at different speeds.
- Don’t overcrowd the pan: Spread the carrots and shallots in a single layer on the baking sheet. If they overlap, they will steam instead of roasting, and you won’t get that delicious caramelization.
- Flip for even roasting: Turn the vegetables a few times during roasting to make sure all sides cook evenly and develop a golden-brown color.
- Use fresh carrot tops for frying: If you’re making the fried carrot tops, use fresh, green tops for the crispiest and most flavorful garnish. Dry them thoroughly before frying to avoid oil splatter.
- Season while hot: Add salt to the fried carrot tops and roasted vegetables while they’re still warm to enhance the flavor and help the seasoning stick better.
Martha Stewart Roasted Carrots and Shallots