Roasted Carrots with Almonds and Olives

• 4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds)
• 3 small shallots, bulbs peeled and halves separated
• 2 large strips orange peel
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1/2 cup Cerignola olives
• 1/3 cup salted Marcona almonds
• Coarse sea salt, such as Maldon

1. 1.
2. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil.
3. Season with salt and pepper and spread out in a single layer on a baking sheet.
4. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
5. 2.
6. Smash the olives using the bottom of a heavy skillet and remove the pits.
7. 3.
8. Transfer the roasted carrots to a platter and top with the olives and almonds.
9. Garnish with coarse sea salt.
10. Serve with chardonnay or merlot.

baby carrots, shallots, extravirgin olive oil, salt, cerignola olives, almonds, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-carrots-with-almonds-and-olives-recipe.html (may not work)