Roasted Carrots with Sage Vinaigrette

These beautiful rainbow carrots have been calling my name for the last few weeks at the grocery store and I’ve resisted until this week. I thought they were absolutely gorgeous and I could envision them on the plate.


I love raw carrots, but they are not an ingredient that I use that often as the star of a dish. Perhaps it’s the less than desirable thought of baby carrots cooked until they are almost mush and then drowned in butter and brown sugar that I can’t get out of my head. This week I couldn’t ignore them any longer and I gave in. I decided to roast them to bring out their natural sweetness and top them with a savory vinaigrette to complement their sweetness, not cover it up.


They do taste as good as they look, if I do say so myself. This is roasted vegetable perfection.

Roasted Carrots with Sage Vinaigrette


2 bunches rainbow carrots (about 12 total)
2 Tbsp olive oil
1/4 C olive oil
6 fresh sage leaves
2 cloves garlic
1 Tbsp Dijon mustard
Salt and pepper to taste


  1. Wash, peel, and trim the carrots. Cut them on the diagonal and cut thicker pieces in half or quarters lengthwise so that they are all about the same size.carrots-3
  2. Place them in roasting pan and drizzle with 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Remember that your vinaigrette will have salt, so don’t go overboard here.
  3. Cook in a 450° oven for 15-20 minutes. You want them to get a little brown caramelization in places, but still retain the vivid color overall.
  4. While the carrots are cooking, make the vinaigrette. Finely chop the sage leaves and add to jar with 1/4 cup olive oil, minced garlic and dijon mustard. Cover and shake to emulsify. Add salt and pepper to taste.
  5. Toss the roasted carrots with the vinaigrette and enjoy!carrots-6