Recipes

Roasted Rainbow Carrots

The Daily Meal Staff|Aug. 21, 2020 9:10 pm EST

Roasted Rainbow Carrots

4.5 (2 ratings)

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Roasted rainbow carrots are complemented by tarragon oil, almonds, dried apricots, and a brown sugar vinaigrette.Recipe courtesy of Chef Lance Knowling

Prep Time

15

minutes

Cook Time

15

minutes

Servings

4

Total time: 30 minutes

Ingredients

• 2 pound 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
• 3/8 cup 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

Directions

1. This recipe calls for the tarragon oil to be made at least 5 days in advance.
2. It’s quite easy and lasts a long time in the refrigerator.
3. Place vegetable oil and tarragon in a Mason jar and let sit at room temperature for 24 hours, then refrigerate until ready to use.
4. In a large bowl, toss the whole carrots with olive oil and salt and pepper to taste, lay flat on a baking sheet and roast at 400 degrees F., until slightly charred and tender, not mushy.
5. Let cool at room temperature.
6. To serve: Arrange the carrots neatly on a plate or serving platter.
7. Mix a little vinaigrette (recipe follows) with the apricots and almonds, and spread across the carrots, then drizzle the whole dish with a good amount of vinaigrette.
8. Drizzle with tarragon oil and toasted coriander.
9. Finish with a sprinkle of sea salt.
10. This dish is best when served at room temperature.
11. In a medium size mixing bowl, slowly mix 1/3 of the soybean oil into the mustard.
12. Add garlic, shallot, and a little vinegar.
13. Repeat until all of the vinegar and oil are used.
14. Add lemon juice, brown sugar, salt, and pepper to taste.