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Roasted Rainbow Carrots and Shallots

Roasted Rainbow Carrots and Shallots

Serves 6 | with Orange Butter and Chives
0.0(1)
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Calories
: 
420 kcal
Protein
: 
6g protein
Preparation Time
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Wheat
  • Milk
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Rainbow Heirloom Carrots

1 unit(s)

Orange

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

7 g

Chives

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

4 unit(s)

Shallot

2 unit(s)

Carrot

Not included in your delivery

1.5 tbsp

Oil*

2 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories420 kcal
Fat28 g
Saturated Fat13 g
Carbohydrate50 g
Sugar22 g
Dietary Fiber9 g
Protein6 g
Cholesterol30 mg
Sodium480 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Peeler
•Measuring Spoons
•Medium Bowl
•Zester

Cooking Steps

Prep and roast carrots
1
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Peel or scrub carrots, then cut into 1-inch rounds. (TIP: Cut on the bias for a pretty look!)
  • To a parchment-lined baking sheet, add carrots, Zesty Garlic Blend and 1 tbsp oil. Season with salt and pepper, then toss to combine. Roast for 25-30 min in the bottom of the oven, flipping halfway through, until tender.
Prep and roast shallots
2
  • Meanwhile, peel shallots, then quarter shallots, keeping the root intact. 
  • To a medium bowl, add shallots, 1/2 tbsp oil and season with salt and pepper. Toss to coat. 
  • Once carrots are flipped, arrange shallots on top of carrots and return to the oven. Roast for 12-15 min in the bottom of the oven, until shallots are tender.
Make citrus glaze
3
  • Meanwhile, zest, then juice orange. 
  • Thinly slice chives. 
  • Once veggies are almost finished roasting, to a medium microwavable bowl, add 2 tbsp butter. Melt in the microwave for 30 sec-1 min, stirring occasionally, until melted. 
  • Add orange juice to the butter, then stir to combine. 
Glaze carrots
4
  • Once veggies are finished roasting, pour citrus butter over top. 
  • Sprinkle with orange zest, then toss to coat veggies in zest and butter. 
Finish and serve
5
  • Transfer veggies to a large serving dish. 
  • Top with chives and crispy shallots. 

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