Orange-Roasted Rainbow Carrots | The Jewish Week | Food & Wine

Orange-Roasted Rainbow Carrots

Orange-Roasted Rainbow Carrots

Photo: Quentin Bacon

Serves 4

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1 pound orange carrots, unpeeled

1 pound rainbow carrots, unpeeled

Good olive oil

Kosher salt and freshly ground black pepper

1 teaspoon grated orange zest

2 tablespoons freshly squeezed orange juice

1 teaspoon fleur de sel

  1. Preheat the oven to 450 degrees.
  2. Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks about 4 inches long by ½ inch wide.)
  3. Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well with your hands and spread out in one layer.
  4. Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature.

Reprinted from Cook Like a Pro: A Barefoot Contessa Cookbook. Copyright © 2018 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, LLC.