Toss the shallot slices with olive oil until evenly coated. Season with salt and place on a rimmed baking sheet in a single layer. Add to a 300F oven and roast until golden brown and crispy, 45 to 60 minutes. Rotate the baking sheet halfway through to ensure even browning.
2
8
medium
beets
washed, trimmed, and cut into 2-inch thick wedges
4
large
carrots
washed, trimmed, and cut into 1-inch chunks
4
small
yellow onions
trimmed, peeled, and quartered lengthwise through the root
2
Tbsp
olive oil
to
taste
kosher salt
Increase oven temperature to 400F. On a rimmed baking sheet, toss beets, carrots, and onions with the olive oil and salt. Spread vegetables out in an even layer and roast until a paring knife easily pierces the beets and carrots, 45 to 60 minutes. Halfway through cooking, stir the vegetables and rotate the baking sheet.. Remove from heat, cover with a layer of foil, and let rest 5 minutes.
3
1/4
cup
lime juice
1
lime
zest
finely grated
1
clove
garlic
grated
2
Tbsp
brown sugar
1
tsp
black pepper
ground
1
tsp
red pepper flakes
2
Tbsp
olive oil
to
taste
kosher salt
In a small bowl, whisk the lime juice and zest, garlic, sugar, black pepper, and red pepper flakes until the sugar dissolves completely. Continue whisking while slowly drizzling in the olive oil to form a creamy dressing. Season with salt.
4
1
tsp
sesame seeds
toasted
4
scallions
both white and green parts, thinly sliced crosswise
In a large serving bowl, toss the roasted vegetables with the dressing until evenly coated. Garnish with the sesame seeds, scallions, and crispy shallots. Serve warm or at room temperature.