Orange Roasted Rainbow Carrots Recipes

ROASTED RAINBOW CARROTS

Roasted Rainbow Carrots image

Bright & colorful roasted Rainbow Carrots are a delicious addition to any dinner plate!

Provided by Holly Nilsson

Time 30m

Number Of Ingredients 4

Ingredients

1 ½ pounds rainbow carrots (or small carrots)
1 tablespoon olive oil
1 tablespoon brown sugar
salt & pepper to taste

Steps:

Preheat oven to 425°F.
Peel carrots and cut them in half lengthwise. *see note
Toss carrots with olive oil and brown sugar. Season with salt & pepper. Place on a parchment-lined baking pan and roast 15 minutes.
Stir and roast an additional 10-15 minutes or just until tender when pierced with a fork.

Nutrition Facts : Calories 75 kcal, Carbohydrate 13 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 79 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ROASTED RAINBOW CARROTS

Roasted Rainbow Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 bunches baby rainbow carrots
1 tablespoon olive oil
Kosher salt
Chopped chives, for serving

Steps:

Preheat the oven to 450 degrees F.
Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE

Roasted Rainbow Carrots with Orange-Shallot Vinaigrette image

A colorful and delicious side dish with roasted rainbow carrots and a bright orange-sherry vinaigrette.

Provided by Marilena Leavitt

Categories Side Dish

Time 30m

Yield serves 4

Number Of Ingredients 16

Ingredients

For the carrots:
1 lb. rainbow carrots, trimmed, peeled or scrubbed
2 TBSP. extra-virgin olive oil
1 tsp. (packed) finely grated orange peel
--- fine sea salt
--- freshly ground pepper
--- orange wedges to garnish
--- fresh parsley to garnish (optional)
For the vinaigrette:
4 TBSP. extra virgin olive oil
1 TBSP. good quality sherry vinegar
1 TBSP. orange juice
1 TBSP. shallot, minced
½ tsp. honey
--- salt
--- freshly ground pepper

Steps:

Preheat oven to 375°F. Cut the carrots in half and arrange them in single layer on rimmed baking sheet. Add 2 tablespoons Kosterina olive oil and orange peel; sprinkle with salt and pepper and toss.
Roast until tender, about 30 minutes.
To make the vinaigrette, combine all ingredients in a mason jar and shake well.
Transfer carrots and any juices to a serving platter. Drizzle with most of the orange vinaigrette while they are still warm and serve.

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