Ingredients
2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice
Preparation
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.
