Roasted Rainbow Carrots with Orange-Shallot Vinaigrette
 
Prep time
Cook time
Total time
 
A colorful and delicious side dish with roasted rainbow carrots and a bright orange-sherry vinaigrette.
Author:
Recipe type: Side Dish
Serves: serves 4
Ingredients
  • 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
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. To make the vinaigrette, combine all ingredients in a mason jar and shake well.
  4. Transfer carrots and any juices to a serving platter. Drizzle with most of the orange vinaigrette while they are still warm and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/roasted-rainbow-carrots-with-an-orange-shallot-vinaigrette/