Best Slow Roasted Carrots With Brown Butter Vinaigrette Recipes

Roasted Carrots with Vinaigrette image

Provided by Ree Drummond : Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 8

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

Steps:

Preheat the oven to 475 degrees F.
Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

Roasted Carrots with Vinaigrette image

Time 30m

Yield 10 servings

Number Of Ingredients 9

1/4 c. Olive Oil
2 tbsp. Olive Oil
2 tbsp. White Wine Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Minced Garlic
3 sprigs Fresh Thyme, Leaves Removed And Minced
1 sprig Fresh Rosemary, Leaves Removed And Minced
5 lb. Carrots, Trimmed And Peeled
Salt And Pepper, to taste

Steps:

Preheat the oven to 475 degrees. Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.Place the carrots into a dish or platter. Pour over the vinaigrette and serve.Will keep for two days in the refrigerator. Serve at room temperature or reheat.

Roasted Carrots with Citrus Vinaigrette image

Provided by Allison Arevalo

Yield serves 4 to 6

Number Of Ingredients 7

1 pound carrots, cut into 1-inch pieces
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed orange juice
1/4 cup Champagne vinegar
2 tablespoons honey
1 tablespoon minced shallots

Steps:

Lesson Plan
Preheat the oven to 400°F.
Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.