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Ethan's Roasted Carrots And Onions With Shallot Oil Recipe

Each year at Mouth HQ we host a Thanksgiving potluck, where members of the team cook classic Thanksgiving dishes upgraded with small-batch, indie-gredients. And then we share the recipes with you! Today, we bring you a dish made by our Operations Manager, Ethan Robinson. Welcome to Mouthsgiving 2016!

My family usually does Thanksgiving here in Brooklyn, either at my Mom’s or my Aunt’s. Regardless of whose house we’re at, my Mom and Aunt usually split up the meal (which is great, because they’re both good cooks).

After college, while I was working at BKLYN Larder cheese shop in Park Slope, I would have to work Thanksgiving morning. I didn’t mind the morning shift on a holiday – I was happy to help out with peoples' last minute cheese/charcuterie/catering needs (plus, it gave me an excuse to avoid having to go running with my family in Prospect Park). 

After working, I would come home, do the usual socializing and eating, and then pass out, without fail, around 2 p.m. Yep, we eat early, so we can do round two around 5 p.m. Most of my family comes in from Long Island for the day, so while I doze off they’re still hanging out. 

Now that I’m older, I’ve continued that tradition (why fix what ‘aint broke?) and usually fall asleep on the couch watching TV.

I’m usually assigned one dish: carrots. They’re so easy to make and don’t need a lot (probably why they’re my job).

Well, recently I discovered Shallot Safflower Oil from Wei Kitchen and it’s safe to say my carrots are now at five-star level. The oil is infused with shallots, which gives it a savory, oniony quality that’s hard to beat. I toss it with the carrots and onions, roast it all, then sometimes add a little bit more at the end because it’s just so good. I have mastered the carrot game.

You know when Diana Prince spins and turns into Wonder Woman? Yeah, this oil does that, but to the carrots.

Ethan's Roasted Carrots And Onions With Shallot Oil 

3 pounds carrots
3 large white onions
4-6 tablespoons Wei Shallot Oil


1. Preheat oven to 425°.
2. Peel carrots (I like the taste and feel of eating carrots with skins on, but some people don’t, so I tried to keep just a bit on for a little extra flavor/texture) and chop into 2-inch lengths. Chop onions to bite size pieces.
3. In a large bowl, toss carrots and onion with Wei Shallot Oil, enough to coat.
4. Spread carrots and onions onto a sheet pan so there is one layer of veg.
5. Season with salt and pepper to taste. (Taste a carrot raw – if it’s not great, you need more seasoning!)
6. Roast for 30 minutes or until the carrots are browned and tender.
7. Remove from oven and finish with a showering of salt and a light drizzle of Wei Shallot Oil.

Total time: 45 minutes
Serves: 10-12

The 2016 Mouthsgiving Menu

Kate's Porchetta Fennel Garlic Dry Rub Turkey + Apple Cider Vinegar Gravy
Josie's Kale Salad With Candied Pecans, Dried Berries And Blue Cheese
Marianne's Brussels Sprouts With Maple Bacon And Chili Granola
Sophie's Sautéed Green Beans With Grainy Mustard And Almonds
Jenny's Mashed Sweet Potatoes With Savory Rosemary Granola
Craig's Sausage And Popcorn Cornbread Stuffing
Nancy's Maple Sugar Cranberry Sauce
Kiernan's Bourbon Smoked Roasted Cauliflower
Ethan's Roasted Carrots And Onions With Shallot Oil
Ayesha's Citrus Almond Cake With Candied Orange Peels

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