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Roasted Rainbow Carrots and Shallots

Roasted Rainbow Carrots and Shallots

Roasted Rainbow Carrots and Shallots

with Orange Butter and Chives

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Allergens:

Sulphites

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

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*

Nutrition Values

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.

Utensils

•Parchment Paper

•Baking Sheet

•Peeler

•Measuring Spoons

•Medium Bowl

•Zester

Cooking Steps

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 Spice Blend and 1 tbsp oil. Season with salt and pepper, then toss to combine. Roast for 22-25 min, in the bottom of the oven, flipping halfway through, until tender.

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 oven. Roast for 11-13 mins, in the bottom of the oven, until shallots are tender.

3

Meanwhile, zest orange, then juice orange.
Thinly slice chives.
Once veggies are almost finished roasting, to a medium microwavable bowl, add 2 tbsp butter. Melt for 30 sec-1 min, in the microwave, stirring occasionally, until melted.
Add orange juice to the butter, then stir to combine.

4

Once veggies are finished roasting, pour over citrus butter.
Sprinkle over orange zest, then toss to coat veggies in zest and butter.

5

Transfer veggies to a large serving dish.
Top with chives and crispy shallots.
Serve family style

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