Roasted Carrots With White Wine Shallot Sauce
Cut peeled carrots on a bias in half. Drizzle with oil, salt and pepper.
1
Toss to combine.
2
Roast at 450 for 30 minutes.
3
To make the sauce finely dice a shallot.
4
Add the shallot to a saucepan and add white cooking wine.
5
Reduce on the stove over medium heat for 7 minutes.
6
Lower the heat to low and add cream.
7
Remove the carrots from the oven.
8
Top with sauce and fresh dill.
9