ROASTED CARROTS WITH CITRUS VINAIGRETTE
Provided by Allison Arevalo
Categories Citrus Side Bake Roast Christmas Easter Thanksgiving Vegetarian Kid-Friendly Quick & Easy Low Sodium Back to School Dinner Lunch Vinegar Carrot Healthy Honey Shallot Orange Juice Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
- Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
- When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.
SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE
Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten carrots" served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
Provided by Mark Bittman
Categories weekday, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
- Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
- Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
- Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 669 milligrams, Sugar 11 grams, TransFat 1 gram
ROASTED CARROTS WITH VINAIGRETTE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
- Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
- Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.
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HOW TO MAKE ROASTED CARROTS WITH CITRUS VINAIGRETTE
From womansday.com
Servings 8Total Time 35 minsEstimated Reading Time 50 secs
- Heat oven to 425°F. On two large rimmed baking sheets, toss carrots with 2 tablespoon oil and 1/2 teaspoon each salt and pepper.
- Nestle orange half, cut side down, onto 1 baking sheet and roast both until carrots are golden brown and tender, 25 to 30 minutes.
- Transfer to platter. Using tongs, squeeze juice of orange half into a bowl (you should get about 2 tablespoons); whisk in lemon juice, honey, remaining tbsp of oil, and 1/4 teaspoon each salt and pepper.
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