Roasted Carrots With Citrus Vinaigrette Food

ROASTED CARROTS WITH VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees. Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.Place the carrots into a dish or platter. Pour over the vinaigrette and serve.Will keep for two days in the refrigerator. Serve at room temperature or reheat.

ROASTED CARROTS WITH VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
• Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
• Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED CARROTS WITH CITRUS VINAIGRETTE

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.

GARLIC ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
• Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE

Steps:

• Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
• Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
• Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
• Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE

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.

ROASTED CARROTS WITH LEMON DRESSING

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use 2 baking sheets, if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.
• In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.

ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER

Steps:

• Preheat the oven to 425°F.
• In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
• Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
• On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
• When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.