My tri-color carrots with orange vinaigrette is easy to make and quite delicious. I think this dish has a lot to do with how beautiful the carrots are. If you haven’t tried different colored carrots, you should know there isn’t much difference in taste. It is more about the colors. You’ll also see these carrots referred to as rainbow carrots. Any carrot will work in this recipe but the multi-colored carrots are just beautiful.
To get started you’ll want to clean the carrots. I cut off the ends and peel the carrots. Keep those ends and peels, they make great stock. I cut them in half lengthwise since I like that preparation but you could also cut them into large chunks.
Preheat your oven to 375 degrees F. and I line a baking sheet with tin foil for easy cleanup. Add the carrots, olive oil, orange zest, salt and pepper and toss everything to coat. Be sure the carrots are laying flat in an even layer and roast in the oven for about 30 minutes.
While the carrots are roasting, you can make the vinaigrette. You can make the vinaigrette way ahead of time and keep in the refrigerator for several days. If you have any left over, this works great on any salad (especially salads with citrus fruit).
To make the vinaigrette, combine all ingredients in a small jar with a lid. Shake well to mix. You can store the jar in the fridge until ready to use. Alternatively, you can add the ingredients to a bowl or large measuring cup and whisk until combined.
To serve, simple plate your carrots on a large platter and drizzle with the orange vinaigrette while the carrots are still warm. Garnish with fresh orange slices and enjoy.
This side dish goes great with my Duck A L’Orange – My Way recipe and works with a Roast Chicken with Lemon and Herbs too. If you have any left overs, just chop the carrots up and add to a salad.
Looking for other vegetable side dishes? Try some of these:
Acorn Squash, Feta, Pomegranate & Cinnamon Glaze
Tri-Color Carrots With Orange Vinaigrette
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
CARROTS
- 1 Lb. Tri-colored carrots trimmed and peeled. Cut in half lengthwise
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tsp. Finely grated orange peel
- Salt and freshly ground pepper to taste
- Orange slices to garnish
VINAIGRETTE INGREDIENTS
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sherry vinegar
- 1 Tbsp. Orange juice
- 1 Tbsp. Shallot, minced
- ½ Tsp. Honey
- Salt and freshly ground pepper to tast
Instructions
CARROTS
- Preheat oven to 375°F. Place prepped carrots on a baking sheet in a single layer. Add the olive oil, orange zest, salt and pepper. Toss to coat.
- Roast until tender, about 30 minutes.
- Transfer carrots and any juices to platter. Drizzle with some of the orange vinaigrette while they are still warm and serve. Garnish with the orange slices.
VINAIGRETTE
- To make the vinaigrette, combine all ingredients and mix well. You can store in a small jar in the refrigerator.
