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Roasted Rainbow Carrots with Honey

Serves: Makes 4 servings

Ingredients:

  • Carrots:
  • 1½ pounds rainbow carrots, peeled and trimmed
  • 2 tablespoons canola or vegetable oil
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced rosemary

  • Vinaigrette:
  • 1 small shallot, peeled and minced
  • ½ teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper


Procedures:

Preheat an oven to 425°F and position an oven rack in the center. Line a baking sheet with a silicone mat or parchment paper.

To prepare the carrots: Cut the carrots lenghtwise into quarters then cut each quarter to 3-inches long. Transfer to a medium bowl and toss with oil, salt, pepper and rosemary. Transfer to a baking sheet, spread evenly and roast, turning halfway, in the oven until tender and lightly-browned, about 20 minutes.

To prepare the vinaigrette: Place the shallot, Dijon mustard, vinegar and honey into a medium bowl. While whisking vigorously, slowly drizzle the olive oil into the vinegar mixture. Taste and adjust seasoning with salt and pepper.

To assemble: Toss the warm carrots with vinaigrette to coat the vegetables. Taste and adjust seasoning with salt and pepper. Transfer toa large platter and serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

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