Roasted Rainbow Carrots with Orange Vinagrette
Roasted Rainbow Carrots with Orange Vinagrette
About this recipe:
As spring makes its way here (eventually!), we see more colorful ingredients make their way onto our plate. These rainbow carrots are no exception!Ingredients
- 1 lb. rainbow carrots, trimmed, peeled or scrubbed
- 2 TBSP. Kosterina extra-virgin olive oil
- 1 tsp. (packed) finely grated orange peel
- fine sea salt
- freshly ground pepper
- orange wedges to garnish
- fresh parsley to garnish (optional)
For the Vinaigrette:
- 4 TBSP. Kosterina extra virgin olive oil
- 1 TBSP. good quality sherry vinegar
- 1 TBSP. orange juice
- 1 TBSP. shallot, minced
- ½ tsp. honey
- salt
- freshly ground pepper
Directions
- Preheat oven to 375°F. Cut the carrots in half and arrange them in single layer on rimmed baking sheet. Add 2 tablespoons Kosterina olive oil and orange peel; sprinkle with salt and pepper and toss.
- Roast until tender, about 30 minutes.
- Transfer carrots and any juices to platter. Drizzle with some of the orange vinaigrette while they are still warm and serve.
For the Vinaigrette:
- To make the vinaigrette, combine all ingredients in a mason jar and shake well.
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