Roasted Carrots with Citrus VinaigretteSara Remington
Recipe information
Yield
serves 4 to 6
Ingredients
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
Preparation
Lesson Plan
Step 1
Preheat the oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.
Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc. Buy the full book from Amazon or Bookshop.
Recipe notes
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