LISA’S TIP - This flavor-packed vegetable side dish is the epitome of root to leaf cooking and goes with just about everything. Roasting the carrots and shallots causes the natural sugars in them to caramelize, making them both even sweeter and more delicious. And if you want to make it a main dish in itself, try adding some roasted new potatoes, roast chicken, crumbled goat’s cheese or roasted chickpeas.
This recipe makes more dressing than you will need for this dish, but leftovers can be kept in an airtight Kilner (or similar) jar in the fridge for up to a week – use it to dress other roasted vegetables or salads – or even drizzle it over cooked fish, meat, beans, lentils or vegan substitutes. If you find yourself with lots of carrot tops, then why not try making the rest into a delicious pesto with your favourite fresh herbs?