2 ratings

Roasted Rainbow Carrots

An unforgettable side dish
Roasted Rainbow Carrots
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

Ready in
30 m
15 m
(prepare time)
15 m
(cook time)
Calories Per Serving


  • 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


This recipe calls for the tarragon oil to be made at least 5 days in advance.

It’s quite easy and lasts a long time in the refrigerator.

Place vegetable oil and tarragon in a Mason jar and let sit at room temperature for 24 hours, then refrigerate until ready to use.

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.

Let cool at room temperature.

To serve: Arrange the carrots neatly on a plate or serving platter.

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.

Drizzle with tarragon oil and toasted coriander.

Finish with a sprinkle of sea salt.

This dish is best when served at room temperature.

For the Vinaigrette

In a medium size mixing bowl, slowly mix 1/3 of the soybean oil into the mustard.

Add garlic, shallot, and a little vinegar.

Repeat until all of the vinegar and oil are used.

Add lemon juice, brown sugar, salt, and pepper to taste.