ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE

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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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