Roast Shallots & Carrots Salad

Roast 1 lb shallots.  How? I go for the easy approach - basically, wash the shallots thoroughly, plop them on a baking sheet, and bake at 400°F for 40-50 minutes.  (Keep an eye on it, if the shells go black, and they all start exploding, well, they're burnt :-)

Around 10 - 20 minutes later, roast 1 lb carrots.  How?  Well, cut them into 2" chunks, put it in a large bowl, and drizzle with 1 tbsp olive oil and salt to taste.
Mix this all up till the carrots are well coated.
Place the carrots in a baking pan, and roast in an oven at 400°F for 20-30 minutes.  You basically want this to - at least - be "done" to the point where atoothpick  enters with no resistance.  After that, you can caramelize (burn!) it to the desired level of brown-ness (blackness! yes - I like it somewhat burnt-y)

When the shallots and carrots are done, set them aside, and let them cool. 

While the shallots and carrots are  roasting mix up
10 kalamata olives, coarsely chopped
1/2 medium serrano chopped
handful of basil shredded
2 cups garbanzo beans (cooked. do i actually need to point this out?)
2 tbsp feta crumbled
1 tbsp olive oil
juice of 1 lemon
and let the whole thing sit, so that the flavors infuse into each other

When the shallots and carrots have cooled, divide the above garbanzo/olive mix into 4 bowls, and distribute the carrots on top.  
Then, pop the shallots out of the skin (yeah, you don't want to eat the skin :-)  ), and put them on top of the carrots.
Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet, and enjoy!
  
Note : If you've got any pomegranate seeds and/or pine-nuts, sprinkle liberally. The crunch/juice factor puts this recipe over the top!

Note2 : For a little extra body, add 1 cup "short pasta" (trumpets, orzo, orecchiette, whatever), cooked, to the mix and let it sit while the squash is roasting.  You probably want the pasta to cool down just a touch before adding.  Not too much though, otherwise it'll dry out