Roasted Rainbow Carrots with Orange Vinagrette

As spring makes its way here (eventually!), we see more colorful ingredients make their way onto our plate. These rainbow carrots are no exception! They are tasty and bright--making them the perfect compliment to any dish.

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)

INSTRUCTIONS

1. 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.
2. Roast until tender, about 30 minutes.
3. Transfer carrots and any juices to platter. Drizzle with some of the orange vinaigrette while they are still warm and serve.

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For the vinaigrette:

INGREDIENTS

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

INSTRUCTIONS

1. To make the vinaigrette, combine all ingredients in a mason jar and shake well.