Roasted Carrots and Shallots with Chermoula

Name: Roasted Carrots and Shallots with Chermoula
Yield: Serves 4
Ingredients: 1½ pounds, carrots, peeled and halved lengthwise; 4 , large shallot, peeled and halved through root end; 2 tablespoons, unsalted butter, melted, or unrefined coconut oil; , Salt and pepper; 2 tablespoons toasted and coarsely chopped, pine nuts; ¾ cup fresh, cilantro leaves; 2 tablespoons, lemon juice; 4 , garlic cloves, minced; 1 , serrano chile, stemmed, seeded, and minced; ½ teaspoon, ground cumin; ½ teaspoon, salt; ⅛ teaspoon, cayenne pepper; ¼ cup, extra-virgin olive oil

7 comments

We discovered that there are two keys to good browning when roasting carrots: butter and oven position.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4

TIME35 minutes

Roasted Carrots and Shallots with Chermoula

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

We discovered that there are two keys to good browning when roasting carrots: butter and oven position. Melting the butter first helps coat the carrots evenly before they go onto the baking sheet. The butter itself helps brown the vegetable...

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