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Roasted Rainbow Carrots

Roasted Rainbow Carrots

An unforgettable side dish

Courtesy of Chef Lance Knowling

Roasted rainbow carrots are complemented by tarragon oil, almonds, dried apricots, and a brown sugar vinaigrette.

Recipe courtesy of Chef Lance Knowling

Ingredients

  • 2 Pounds rainbow carrots, peeled, tops trimmed
  • 1 bunch fresh tarragon
  • 1/4 Cup olive oil (for roasting)
  • 1 Cup vegetable oil (for tarragon)
  • 1/2 Cup sliced almonds, toasted
  • 1 Cup dried apricots, sliced
  • 1 Teaspoon ground coriander, toasted

For the Vinaigrette

  • 3/8 Cups Dijon mustard
  • 1/8 Cup minced garlic
  • 1/8 Cup minced shallot
  • 1 and 1/2 cups soybean oil
  • 1/2 Cup banyuls vinegar
  • Juice of 1 lemon
  • 1 Tablespoon fine granulated brown sugar
  • Kosher salt
  • Ground black pepper

Servings4

Calories Per Serving1644

Folate equivalent (total)77µg19%


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