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2 People

INGREDIENTS

  • 0.67 lb rainbow carrots
  • 0.67 tablespoons olive oil
  • 0.04 teaspoon salt (4-6 turns of a grinder)
  • 0.04 teaspoon black pepper (4-6 turns of a grinder)
  • 0.33 shallot
  • 0.33 tablespoon fresh dill

INSTRUCTIONS

  • Preheat oven to 400
  • Peel, wash and chop carrots into discs
  • Thinly slice shallot
  • On a parchment lined baking sheet, toss carrots and shallots with 2 tablespoons of olive oil
  • Roast for 30 minutes, flipping halfway through
  • Garnish with fresh dill, salt and pepper
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