Roasted carrots, shallots and garlic

By Spencer Watts
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  • 450 grams carrots, trimmed and sliced into large chunks
  • 3 shallots, peeled and trimmed
  • 3 garlic cloves
  • 3 tablespoons (45 milliliters) extra virgin olive oil
  • 1 tablespoon (15 milliliters) dried thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste


  1. Preheat oven to 425F (220C).
  2. Add carrots, shallots, garlic, olive oil, thyme, rosemary, salt and pepper to a large mixing bowl. Using your hands, or tongs, toss everything together until evenly coated with oil. Spread into a single layer on the baking sheet.
  3. Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.
Watch the video below for Spencer's take on what you should do with your leftover veggies.


Spencer's Big 30 Fridays at 10pm & 10:30 pm ET on CTV Life Channel

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