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| Recipes from TheOrganicKitchen.org |
Ingredients
½ cup finely chopped flat leaf parsley
Zest of one lemon, finely chopped
1-2 cloves garlic, minced
2 lbs carrots
10 small shallots
1 T fresh thyme leaves
Extra virgin olive oil
freshly ground black pepper, to taste
Directions
Preheat oven to 425 degrees. Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside. Peel carrots and cut them into 3-4 inches segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned. Serve warm along side any of your favorite dish.
