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Orange-Roasted Rainbow Carrots

Recipe courtesy of Ina Garten

From: Cook Like a Pro and Food Network Magazine

Recipe courtesy of Ina Garten

Watch how to make this recipe.

From: Cook Like a Pro and Food Network Magazine

Orange-Roasted Rainbow Carrots

Name: Orange-Roasted Rainbow Carrots
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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 (see Cook's Notes); 2 tablespoons freshly squeezed orange juice; 1 teaspoon fleur de sel

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Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 servings

Ingredients

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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 (see Cook's Notes)

2 tablespoons freshly squeezed orange juice

1 teaspoon fleur de sel

Directions

Preheat the oven to 450˚.
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 1/2 inch wide.)
Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 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.