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4 servings


1 hours 10 mins


0 hours 30 mins


1 hours 40 mins

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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 taste



1. 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.

2. Roast until tender, about 30 minutes.

3. 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.


1. To make the vinaigrette, combine all ingredients and mix well. You can store in a small jar in the refrigerator.

NOTE: 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. You can make the vinaigrette ahead of time and keep in the refrigerator. If you have any left over, this works great on any salad (especially ones with citrus fruit). Enjoy.