Roasted Carrots with Almonds and Olives
2019-08-05- Course: Side Dish
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- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
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Nutritional Info
This information is per serving.
Calories
309 calorieFat
23.5 gramsSaturated Fat
2.5 gramsCholesterol
0 milligramsSodium
1165 milligramsCarbohydrate
22 gramsFiber
5 gramsProtein
4 gramsSugar
11 grams
Ingredients
- 4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds)
- 3 small shallots, bulbs peeled and halves separated
- 2 large strips orange peel
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground pepper
- Sea salt and freshly ground pepper
- 1/2 cup Cerignola olives
- 1/3 cup salted Marcona almonds
- Coarse sea salt, such as Maldon
Method
Step 1
1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.Â
Step 2
2. Smash the olives using the bottom of a heavy skillet and remove the pits.Â
Step 3
3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.Â
Step 4
Per serving: Calories 309
Step 5
Total Fat 23.5 g
Step 6
Saturated Fat: 2.5 g
Step 7
Protein: 4 grams
Step 8
Total Carbohydrates: 22 grams
Step 9
Sugar: 11 grams
Step 10
Fiber: 5 grams
Step 11
Cholesterol 0 mg
Step 12
Sodium 1165 mg