The Recipe
Roasted Carrots with Almonds and Olives
COOK TIME : 20 minutesPREP TIME : 20 minutes
From Food Network
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Ingredients
DESCRIPTION
When you start with fresh baby carrots from the farmer's market, they need little more than a quick toss in salt, pepper, and olive oil to bring out their natural sweetness when they're roasted in the oven. This Spanish-inspired version gets salt and crunch from fat Cerignola olives and Marcona almonds. It pairs equally well with fish, turkey, or lamb and complements chardonnay, pinot grigio, merlot, and cabernet alike, making this dish your all-season starter or side.
INGREDIENTS
- 2 large strips orange peel
- 4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds)
- 1/3 cup salted Marcona almonds
- 3 small shallots, bulbs peeled and halves separated
- 1/2 cup Cerignola olives
- 1/4 cup extra-virgin olive oil
- Coarse sea salt, such as Maldon
- Sea salt and freshly ground pepper
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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