Chef Tom Fraker

Roasted Rainbow Carrots with Red Wine Shallot Sauce

Name: Roasted Rainbow Carrots with Red Wine Shallot Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 8 oz. Rainbow Carrots; 1 tablespoon Extra Virgin Olive Oil; 1/8 teaspoon Kosher Salt; 1/8 teaspoon Freshly Ground Pepper; 1 packet Melissa’s Red Wine Shallot Sauce

Rated 5.0 stars by 1 users

Servings

2 servings

Prep Time

10 minutes

Cook Time

15 minutes

Author:

Chef Tom Fraker

Ingredients

8 oz. Rainbow Carrots
1 tablespoon Extra Virgin Olive Oil
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 packet Melissa’s Red Wine Shallot Sauce

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Directions

Preheat the oven to 425ºF.
Split the carrots in half, lengthwise. Toss the with the oil, salt and pepper and place them, in a single layer, on a baking sheet.
Place them in the preheated oven and roast them for 15 minutes. Remove them from the oven and place on a serving tray.
Cut off the corner of the sauce packet and place it into a coffee cup. Microwave on high for 10 seconds. Drizzle over the carrots and serve.

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Roasted Rainbow Carrots with Red Wine Shallot Sauce

Roasted Rainbow Carrots with Red Wine Shallot Sauce

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