Roasted Rainbow Carrots with an Orange-Shallot Vinaigrette

This simple side dish, of roasted rainbow carrots with an orange-shallot vinaigrette, is going to make even the darkest, gloomiest winter day bright!

Winter vegetables are sometimes thought of dull and boring, but this is far from true. Roasting is the perfect method of cooking winter root vegetables and presents a much better alternative to boiling or steaming. Slow roasting brings out the natural sweetness of the carrots and allows deep flavors to develop. All that is needed to do before they go into the oven, is to toss the carrots with some olive oil, salt, and pepper.

To enhance their flavor further, I drizzle the carrots with a simple vinaigrette of orange juice, sherry vinegar and minced shallots, while they are still warm from the oven. This classic flavor combination is unbeatable and the result is a very satisfying side dish that pairs so well with any simple grilled or braised protein. If you cannot find rainbow carrots, regular carrots, or, a combination of carrots and parsnips, would work just as well with this recipe!

This recipe is a result of my collaboration with Kosterina Extra Virgin Olive Oil. Visit Kosterina’s beautiful website to see more of the recipes I have created for them!

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Roasted Rainbow Carrots with Orange-Shallot Vinaigrette

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

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

Author: Marilena Leavitt

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.

3.5.3240

Here are a few more bright and tasty winter side dishes:

Winter Citrus Salad

Pearl Cous-Cous Salad with Feta and Fresh Mint

Orange and Olive Salad

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