Time: 40 min.
Complexity: easily
Servings: 4

Baked carrots and shallots with olives and almonds - a detailed recipe.

Ingredients:

• 700 g young carrots
• 3 shallots, peeled and halved
• 1/2 cup pitted olives, crushed
• 2 long orange zests
• 1/3 cup salted almonds
• 1/4 cup olive oil
• Coarse salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

carrot, shallots, almond, nuts, olive, Orange zest

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Preparation:

Step 1
• Preheat oven to 200°C. Toss carrots, shallots, and zest in olive oil. Season with salt and pepper and spread in an even layer on a baking sheet. Bake until carrots and shallots are tender, 15 to 20 minutes.
  
  Place the roasted carrots and shallots on a serving platter and garnish with olives and almonds. Serve with Chardonnay or Merlot.

Votes: 4