Roasted Rainbow Carrots

Roasted Rainbow Carrots
4.5 from 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
servings
Roasted Rainbow Carrots
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.
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