Roasted Carrots with Cilantro Salsa

I came across this delightfully easy recipe recently and thought I'd share.

1 pound carrots, peeled and cut into sticks ½ inch thick
5 teaspoons olive oil, divided
1 shallot, peeled
1 small garlic clove, peeled
½ cup cilantro leaves
2 to 3 teaspoons red wine vinegar (or lemon juice)
¼ teaspoon red pepper flakes (or to taste)
Salt and fresh ground black pepper to taste

Preheat oven to 450°.
Arrange carrot sticks on a baking sheet and toss with 2 teaspoons
olive oil and salt and pepper to taste.
Roast carrots, turning them over once or twice during cooking, until
they are tender (check with a paring knife) and beginning to
caramelize, about
25 to 35 minutes.

Chop shallot, garlic, and cilantro very fine. In a small bowl mix
them with 3 teaspoons
olive oil, vinegar, red pepper flakes, and salt and pepper.

Serve carrots hot, topped with cilantro salsa