Roasted Carrots and Shallots with Chermoula

Photo by Nataliya Vaitkevich on

Christ is Risen!

This recipe has been a recent favorite of mine. Typically, I like to make easy and healthy recipes with minimal steps so that I can split my time reading and making art but also easy on my body since I am prone to body pain when standing for too long. I like to keep in mind that many of us don’t have time to make elaborate meals so that’s another influence for sharing these recipes.

These ingredients you can easily find anywhere so it is not an overcomplicated healthy recipe, easy to make for those with allergies (gluten, soy, sugar, dairy, and nuts), and easy on time. The original recipe calls for butter with dairy and pine nuts; if you are allergic to dairy, choose a vegan version that is suitable for your allergies -there are kinds that are free of soy and coconut. If you can’t have pine nuts, omit this from the recipe and replace with nuts you can have or simply omit entirely.

Note from “America’s Test Kitchen”- WHY THIS RECIPE WORKS: We discovered that there are two keys to good browning when roasting carrots: butter and oven position. Melting the butter first helps coat the carrots evenly before they go onto the baking sheet. The butter itself helps brown the vegetables while also keeping them from sticking. Roasting the buttered carrots lower in the oven also helps promote browning. The closer the heat source is to the baking sheet, the better the browning. The resulting carrots are tender, sweet, and almost caramel-like on the roasted sides. To spice up this simple preparation, we served our carrots with an intense, spicy green chermoula and plenty of toasted pine nuts. Choose carrots that are about 1 1/2 inches in diameter at the thicker end. If your carrots are smaller, leave them whole; if they’re larger, extend the roasting time slightly.



1 1/2 lbs carrots, peeled, halved lengthwise

4 large shallots, peeled, halved through the end

2 Tbsp non dairy butter, melted

Salt and pepper

2 tbsp toasted and coarsely chopped pine nuts


3/4 cup fresh cilantro leaves

2 tbsp lemon juice

4 garlic cloves

1 serrano chile, stemmed, seeded, minced

1/2 tsp ground cumin

1/2 tsp salt

1/8 tsp cayenne pepper

1/4 cup extra virgin olive oil


Carrots: Adjust oven rack to lowest portion and heat oven to 450 F. Toss carrots, shallots, melted butter, 1/2 tsp salt, and 1/4 tsp pepper together in bowl to coat. Spread carrot-shallot mixture in an even layer on rimmed baking sheet, cut sides down. Roast until tender and cut sides are well browned, 15 – 25 minutes.

Chermoula: Process cilantro, lemon juice, garlic, serrano, cumin, salt, and cayenne in a food processor, until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer to a bowl.

Transfer carrots and shallots to serving platter and season with salt to taste. Drizzle with chermoula and sprinkle with pine nuts. Serve.

**If you don’t have shallots, you can use sweet onions. Simply peel and quarter them.

Nutritional Profile

300 Calories 23 Total Fat (G) 6 g Sat Fat 15 mg Chol 690 mg Sodium 23 g Total Carbs 6 g Fiber 11 g Sugar 3 g Protein

**Nutrition content will vary depending on the butter you use


“Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes” America’s Test Kitchen

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