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Orange-Roasted Rainbow Carrots
From the cookbook:
Cook Like a Pro
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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
Preheat the oven to 450 degrees.
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.)
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.
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.
Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved
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From the cookbook
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
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