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
- 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.
- 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.
- 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.
- 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.
- Toss the roasted carrots with the vinaigrette and enjoy!