- 2 large carrots. You can use heritage carrots for a more colorful meal
- 2 large shallots
- 1 large clove of garlic
- 1 large lemon
- 1 small bunch of fresh parseley
- 2 tbsps olive or cannola oil (we prefer olive)
- 1/3 cup chicken or vegetable broth
- 2 tbsps ground almonds
- 1 tbsp capers, or to taste
Preheat oven to 400 degrees.
Cut the tops off the carrots and peel. Slice into quarter inch thick coins. Take the ends off the shallots and remove peels. Have lengthwise. Lay flat and slice widthwise into about half inch thick half-moons. Fnely mince the garlic. Destem the parsley and coarsely chop.
Place the carrots and shallots into a medium bowl. Zest the lemon over the bowl, and drizzle 1 tbsp of cooking oil (we used olive oil) Season with salt and pepper to taste. Toss to coat.
Spread veggies out on a foil-lined baking pan. Roast 12 minutes, then stir veggies. Roast an additional 6-8 minutes, until the veggies are fork-tender.
While veggies are roasting, make your pan sauce. Warm a medium frying pan on medium heat. Ad 1 tbsp oil, broth, garlic and ground almonds. Stir. Cook 4-6 minutes, stirring occassionally. Remove from heat. Squeeze the juice of the lemon over the pan (watch out for seeds!) Add capers and most of the parsley.
If you are using this as a side dish, serve the veggies with you chicken or fish entree, pouring the piccata sauce on top of both, and garnishing with the rest of the parsley.