Roasted Carrots with Almonds and Olives

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   Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil.

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   Season with salt and pepper and spread out in a single layer on a baking sheet.

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   Roast until the carrots and shallots are fork tender, 15 to 20 minutes.

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   Smash the olives using the bottom of a heavy skillet and remove the pits.

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   Transfer the roasted carrots to a platter and top with the olives and almonds.

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   Garnish with coarse sea salt.

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    Serve with chardonnay or merlot.

* Per serving · 4 servings · Values may vary.

No additional tips available.