Roasted Carrots With Citrus Vinaigrette Recipes

ROASTED CARROTS WITH VINAIGRETTE

Roasted Carrots with Vinaigrette image

Provided by Ree Drummond : Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 8

Ingredients

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

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.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE

Slow-Roasted Carrots With Brown-Butter Vinaigrette image

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

Ingredients

2 pounds large carrots
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter,plus 3 extra tablespoons for roastingthe carrots
2 cardamom pods
2 star anise
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons chervil leaves orchopped fresh parsley

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 CITRUS VINAIGRETTE

Roasted Carrots with Citrus Vinaigrette image

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

Ingredients

1 pound carrots, cut into 1-inch pieces
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed orange juice
1/4 cup Champagne vinegar
2 tablespoons honey
1 tablespoon minced shallots

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.

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