¼ cup oil - extra-virgin olive, vegetable, avocado or walnut
1 heaping tablespoon Dijon mustard
juice from ½ a lemon
3 garlic cloves, finely chopped or grated
½ teaspoon kosher salt
¼ teaspoon black pepper
To serve:
handful flat-leaf parsley, chopped
Takes ,
serves 4.
Instructions
For the carrots: Preheat the oven to 425°F. Line a large baking tray with foil.
Give the carrots a good wash or scrub under cool water. Divide in half lengthwise and quarter larger ones. Place into a large bowl, drizzle with oil and butter and sprinkle with salt and pepper. Toss to coat.
Spill carrots onto baking sheet and transfer to the oven to roast for about 30 minutes, turning and tossing them at the 15-minute mark.
Prepare the vinaigrette: While carrots roast, place all of the ingredients into a medium-sized bowl. Whisk vigorously to combine. Try then add more salt and pepper to taste.
When done, remove from oven. Return carrots to the large bowl and drizzle with half the quantity of the vinaigrette and a sprinkle of the chopped parsley. Toss then transfer to an serving platter and bowl adding more vinaigrette and a sprinkle of parsley.
Roasted Rainbow Carrots
Ingredients
For the carrots:
2 pounds baby rainbow carrots
1 tablespoon extra-virgin olive oil
1 tablespoon butter, melted
½ teaspoon kosher salt
¼-½ teaspoon ground black pepper
For the vinaigrette:
¼ cup oil - extra-virgin olive, vegetable, avocado or walnut
1 heaping tablespoon Dijon mustard
juice from ½ a lemon
3 garlic cloves, finely chopped or grated
½ teaspoon kosher salt
¼ teaspoon black pepper
To serve:
handful flat-leaf parsley, chopped
Directions
For the carrots: Preheat the oven to 425°F. Line a large baking tray with foil.
Give the carrots a good wash or scrub under cool water. Divide in half lengthwise and quarter larger ones. Place into a large bowl, drizzle with oil and butter and sprinkle with salt and pepper. Toss to coat.
Spill carrots onto baking sheet and transfer to the oven to roast for about 30 minutes, turning and tossing them at the 15-minute mark.
Prepare the vinaigrette: While carrots roast, place all of the ingredients into a medium-sized bowl. Whisk vigorously to combine. Try then add more salt and pepper to taste.
When done, remove from oven. Return carrots to the large bowl and drizzle with half the quantity of the vinaigrette and a sprinkle of the chopped parsley. Toss then transfer to an serving platter and bowl adding more vinaigrette and a sprinkle of parsley.
Roasted Rainbow Carrots
4.3 / 5. 3
A rainbow of coloured heirloom carrots oven roasted and topped with a drizzle of our Dijon Vinaigrette…
Ready in 30 minutes, this sensational ROASTED RAINBOW CARROTS side dish is amazing!
This vegetable side dish happened after we discovered a colourful bin of heirloom carrots at a local organic market. Carrots in hand, we headed to the test kitchen with a clear vision of how we wanted this recipe to land – simple, easy to prepare and very tasty. In the end, this ROASTED RAINBOW CARROTS recipe checked off all the boxes. We know you’re going to love them.
Now, if carrots are one of your favourite veggies (seriously, who doesn’t love carrots?) you’ll also love this hugely popular GRATED CARROT SALAD. Try our GRILLED CARROTS recipe that always gets two thumbs up. Lastly, for all you sweet-toothed carrot fans, making our famous CARROT CAKE RECIPE with its lemony LEMON CREAM CHEESE ICING is a must.
For now, though, let’s focus on ROASTED RAINBOW CARROTS. Here are a few tips:
INGREDIENTS
It’s a good thing carrots keep our eyes healthy because you’re not going to believe them when you see how many ingredients are in this recipe. Just six?! Yes, this praise-worthy treat is made with only a half-dozen ingredients, plus our zippy DIJON VINAIGRETTE.
For best results, try to pick up the carrots and parsley day-of, as they need to be fresh. Also note this recipe isn’t made with the typical honey, maple syrup, orange juice or brown sugar. Instead, we kept the natural sweetness of the carrots front and centre.
HEIRLOOM CARROTS
All carrots, including regular orange carrots, will work for this recipe. But we discovered the slightly smaller rainbow carrots, AKA heirloom carrots, have earthy, naturally sweet flavours with notes of celery and parsley. They’re also more visually appealing. Then there are the nutritional details: all carrots are high in fibre, vitamin C, and vitamin K, plus they are rich in potassium. Then there are added benefits by colour. Orange carrots contain alpha- and beta-carotene. Yellow carrots contain the phytonutrient lutein, red ones have lycopene and beta-carotene while purple carrots are high in anthocyanin. Everyone needs the health benefits of this main ingredient.
PREPARING THE CARROTS
Couple things on preparing perfect roasted carrots. First, we suggest not peeling them. Simply give them a good rinse under cold water and trim away any blemishes. Divide the carrots lengthwise, and quarter the larger ones. Next, place them out onto a baking sheet or sheet pan in a single layer giving them enough room to cook. Before laying them out, we toss the carrots in both extra virgin olive oil and butter. Both cause the carrots to brown, but that tiny addition of butter adds layers of rich flavour to this popular root vegetable.
LIGHTLY BROWNED
We couldn’t post this recipe without including a photograph of the beautiful browning that happens when carrots oven roast. Roasting them in a relatively high-temperature oven (425°F) gets them to brown up well, but make sure you don’t skip the toss at halftime. The goal with this short, 30-minute cook time is to keep them fork-tender. Just to be clear, we did take time to turn the carrots carefully using tongs because we wanted the sides to be perfect. If you’ve got the patience, do the same.
DIJON VINAIGRETTE
We’re billing this robust flavoured vinaigrette as a salad dressing, marinade for fish, meat and poultry and as a sauce to drizzle on vegetables, meats and seafood. Better come clean: we’ve also tried it on mashed potatoes – incredible! Head HERE to see the story we crafted about making it, or watch this stand-alone VIDEO and the VIDEO for this recipe. Your lightbulb moment here is: MAKE THIS!
SERVED
Once the heirloom rainbow carrots are roasted, return them to the big mixing bowl you first tossed them in, add half the quantity of vinaigrette, the chopped parsley and toss. This finishing step is meant to be quick and effortless, and it is. You can drizzle with more vinaigrette to taste plus add more parsley, kosher salt and pepper before sending it to the dinner table to be enjoyed. A thought on making this recipe your own: changing up the fresh herbs you add at the end creates different flavours. These carrots also taste great garnished with fresh thyme, basil, fresh rosemary and tarragon.
I’m not going to detail ways to store leftovers in an airtight container or small bowl in the refrigerator because, well, there never are leftovers, LOL! And that, dear friends, is it.
This wonderful side dish recipe is so tasty, we suggest you PIN it to a favourite salad or side dish idea board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
ROASTED RAINBOW CARROTS with our zippy Dijon Vinaigrette is the side dish you’ve been waiting for. Enjoy!
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Ingredients
For the carrots:
2 pounds baby rainbow carrots
1 tablespoon extra-virgin olive oil
1 tablespoon butter, melted
½ teaspoon kosher salt
¼-½ teaspoon ground black pepper
For the vinaigrette:
¼ cup oil - extra-virgin olive, vegetable, avocado or walnut
1 heaping tablespoon Dijon mustard
juice from ½ a lemon
3 garlic cloves, finely chopped or grated
½ teaspoon kosher salt
¼ teaspoon black pepper
To serve:
handful flat-leaf parsley, chopped
Directions
For the carrots: Preheat the oven to 425°F. Line a large baking tray with foil.
Give the carrots a good wash or scrub under cool water. Divide in half lengthwise and quarter larger ones. Place into a large bowl, drizzle with oil and butter and sprinkle with salt and pepper. Toss to coat.
Spill carrots onto baking sheet and transfer to the oven to roast for about 30 minutes, turning and tossing them at the 15-minute mark.
Prepare the vinaigrette: While carrots roast, place all of the ingredients into a medium-sized bowl. Whisk vigorously to combine. Try then add more salt and pepper to taste.
When done, remove from oven. Return carrots to the large bowl and drizzle with half the quantity of the vinaigrette and a sprinkle of the chopped parsley. Toss then transfer to an serving platter and bowl adding more vinaigrette and a sprinkle of parsley.
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