This is one of my family's favorite carrot recipes.

2 pounds carrots, peeled and cut into ¼ inch slices
4 large shallots peeled and sliced or 1 large red onion cut into 1/4 inch slices
1 tablespoon olive oil
Salt and pepper
Lemon zest about 2 tablespoons
10 Greek olives pitted and chopped
2 tablespoons flat Italian parsley chopped, stem removed

1. In a large plastic food storage bag combine the carrots with the shallots add the oil and shake until oil has been well distributed. Season with salt and pepper. Put the carrots on a baking sheet lined with foil in one even layer.
2. Roast in a preheated 375 F oven for 10 minutes, turn with the carrots a spoon and roast 10-15 minutes more until tender. While the carrots cook combine the lemon zest, olives and parsley. Remove the cooked carrots from the oven, place in a serving bowl, toss with the lemon mixture and serve right away.

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