Yield: 4 Servings
Ingredients:
- 1 ½ pounds (680 g) small heirloom carrots
- 6 shallots, peeled (core intact)
- ½ cup (120 ml) olive oil
- 2 tablespoons (30 ml) Dijon mustard
- 3 tablespoons (45 ml) honey
- ½ tablespoon (7.5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 2 tablespoons (30 ml) fresh thyme leaves
- ¼ cup (60 ml) shelled pistachios, finely chopped
- Chopped parsley, to garnish
Method:
Preheat oven to 425 F (220 C).
Trim and slice the carrots in half lengthwise.
Slice the shallots in half lengthwise.
In a bowl, combine olive oil, thyme, honey, Dijon, salt, and pepper, whisk well.
Pour the mixture over the carrots and shallots and toss to coat.
Once coated, arrange carrots and shallots in a single layer on a baking sheet.
Roast for 12 minutes or until caramelized and crisp-tender.
When ready, transfer to a serving dish, and garnish with the pistachios and parsley.
Serve warm.