ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE
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
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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