Roasted Baby Carrots and Shallots

ROASTED BABY CARROTS AND SHALLOTS
I like the combination of carrots and shallots- for one reason they pretty much cook at the same speed. Sometimes -depending on the size- the shallots will be done first- i just remove them until the carrots are done and put them back in for a few minutes to warm them up. Don’t even think about buying carrots in a bag- go for the real deal- it will pay off in the end.

baby carrots- with the green tops on
shallots- try to get ones that are the same size
olive oil
balsamic vinegar(optional)
fresh thyme
kosher salt and fresh ground black pepper

Pre-heat oven to 375 degrees. before roasting
Peel and trim the carrots. Peel the shallots you might haveto halve or quarter them to keep them uniform in size.
Put them in a baking dish- don’t crowd them. Toss them with some olive oil- usually about a tablespoon- depending on the quantity you are cooking- to coat the vegetables well.
Sprinkle with the salt and pepper and a few sprigs of fresh thyme ( you will remove the stems after roasting)
It will take about 30 minutes to roast them to a nice golden brown- give them a little stir a couple times during the roasting period. If you want to add the balsamic vinegar- do it the last 5-6 minutes of roasting- the sugars will burn if you put it in before then.

after roasting