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
Procedure
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.
