Best Orange Roasted Rainbow Carrots Recipes

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ORANGE-ROASTED RAINBOW CARROTS



Orange-Roasted Rainbow Carrots image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound orange carrots, unpeeled
1 pound rainbow carrots, unpeeled
Good olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated orange zest (see Cook's Notes)
2 tablespoons freshly squeezed orange juice
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 450˚.
  • Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
  • Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
  • Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE



Roasted Rainbow Carrots with Orange-Shallot Vinaigrette image

A colorful and delicious side dish with roasted rainbow carrots and a bright orange-sherry vinaigrette.

Provided by Marilena Leavitt

Categories     Side Dish

Time 30m

Yield serves 4

Number Of Ingredients 16

For the carrots:
1 lb. rainbow carrots, trimmed, peeled or scrubbed
2 TBSP. 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. 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

Steps:

  • 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.
  • To make the vinaigrette, combine all ingredients in a mason jar and shake well.
  • Transfer carrots and any juices to a serving platter. Drizzle with most of the orange vinaigrette while they are still warm and serve.

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