Roasted Carrots with Almonds and Olives

2019-08-05
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    309 calorie
  • Fat

    23.5 grams
  • Saturated Fat

    2.5 grams
  • Cholesterol

    0 milligrams
  • Sodium

    1165 milligrams
  • Carbohydrate

    22 grams
  • Fiber

    5 grams
  • Protein

    4 grams
  • Sugar

    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. 

Step 2

2. Smash the olives using the bottom of a heavy skillet and remove the pits. 

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. 

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

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