Did you know that carrots were not always orange?!?
Many years ago they grew in a rainbow of colors. Purple, yellow, red, white- incredibly beautiful and sweeter too! And now, carrots in a variety of colors are making a comeback.
This side dish? We may never eat carrots another way again.
Fresh thyme and chopped rosemary combine with lightly sauteed garlic and a hint of dijon mustard and olive oil for a richly flavorful vinaigrette.
The sweet of these vibrant carrots is highlighted by roasting at high heat and then tossing lightly in the dressing.
This dish is so fantastic my kids asked for it for dinner a second night! The leftovers are even better the next morning tucked in an omelet or a lunch wrap.
Roasted Rainbow Carrots with Garlic Herb Vinaigrette
5 lbs rainbow carrots (or standard orange), peeled, quartered and cut into 2-3 in pieces
2 Tblsp extra virgin olive oil
2 Tblsp white vinegar
1 Tblsp Dijon mustard
2 tsp Montreal Steak Seasoning
2-3 cloves minced garlic
3-4 sprigs fresh thyme, leaves removed
2-3 sprigs fresh rosemary, leaves removed and finely chopped
Preheat oven to 475 degrees.
Lightly grease two sheet pans with extra olive oil and arrange carrots in a single layer. Season with salt and pepper or extra Montreal Steak Seasoning.
Bake for 15 minutes, tossing lightly halfway through roasting, until carrots are tender and brown along the edges.
In a small saute pan, spread a small amount of olive oil and add minced garlic. Lightly saute over medium heat just until garlic is fragrant and very lightly brown.
In a blender or food chopper, combine all vinaigrette ingredients. Blend until dressing is emulsified.
Place carrots on serving platter. Pour vinaigrette over top and toss lightly to combine.