Roasted Carrots with Almonds and Olives

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