Best 5 Roasted Rainbow Carrots With Orange Shallot Vinaigrette Recipes

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Roasted rainbow carrots with orange shallot vinaigrette is a colorful and flavorful side dish that is perfect for any occasion. The carrots are roasted until tender and slightly caramelized, and then tossed with a tangy vinaigrette made with orange juice, shallots, and olive oil. This dish is a great way to get your daily dose of vegetables, and it is sure to be a hit with everyone at your table. With just a few simple ingredients and a little bit of time, you can have this delicious and healthy dish on your table in no time.

Let's cook with our recipes!

ORANGE-ROASTED RAINBOW CARROTS



Orange-Roasted Rainbow Carrots image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound orange carrots, unpeeled
1 pound rainbow carrots, unpeeled
Good olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated orange zest (see Cook's Notes)
2 tablespoons freshly squeezed orange juice
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 450˚.
  • Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
  • Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
  • Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

ROASTED RAINBOW CARROTS



Roasted Rainbow Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

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

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.

GARLIC ROASTED RAINBOW CARROTS



Garlic Roasted Rainbow Carrots image

Cleanup couldn't be easier with this recipe! Baby rainbow carrots are topped with chopped garlic and parsley and dotted with butter, then roasted in a foil packet! Serve right from the packet and toss the foil when done!

Provided by Kim's Cooking Now

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package rainbow baby carrots, cut in half lengthwise
nonstick heavy-duty aluminum foil (such as Reynolds Wrap®)
2 large cloves garlic, roughly chopped
½ tablespoon chopped fresh parsley
1 tablespoon salted butter, cubed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
  • Bake in the preheated oven until carrots are soft, about 25 minutes.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 10.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 207.1 mg, Sugar 5.4 g

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

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.

Tips:

  • Choose a variety of colorful carrots. You can find carrots in a variety of colors, including orange, purple, yellow, and white. Each color of carrot has a slightly different flavor, so using a variety of colors will give your dish a more complex taste.
  • Roast the carrots until they are tender. The carrots should be cooked through but still have a slight bite to them. If you overcook them, they will become mushy.
  • Make the vinaigrette ahead of time. The vinaigrette can be made up to 2 days in advance. This will give the flavors time to develop.
  • Serve the carrots warm or at room temperature. The carrots can be served immediately after they are roasted, or you can let them cool to room temperature before serving. They are also delicious served cold, as a salad.

Conclusion:

Roasted rainbow carrots with orange-shallot vinaigrette is a delicious and healthy side dish that can be enjoyed by people of all ages. The carrots are roasted until they are tender and slightly caramelized, and the vinaigrette adds a bright and tangy flavor. This dish is perfect for a weeknight meal or a special occasion dinner.

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