Christmas Carrots + How To Dress 'Em Up

  Roasted Rainbow Carrots

Roasted Rainbow Carrots

Want a quick holiday side that you can make ahead? 2 words rainbow carrots.

Rainbow carrots will fill your holiday table or family salad with color. Simple to prepare and a gift that keeps on giving they're deliciously sweet when roasted. Plain roasting has always been my thing, that way I can make a veggie sing afterwards.

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What do I mean by making a veggie sing? I mean adding a flavor bang! Like a good dressing! 

Below you'll find my roasting notes along with a few tips on dressings, vinaigrettes and how to get your flavor bang on. You'll also see how I'm plating these carrots for Christmas as a side winter salad, made of roasted kale, watermelon radishes, rainbow carrots and tahini dressing. To give you an idea.

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Read on my good home cooks!

XO

Roasting Notes

  • Preheat oven to 425 degrees
  • Cut carrots however you like, I'm the lazy/RUSTIC home cook so I simply halve those long lean color sticks and call it a day
  • For every 2 lbs of carrots toss in 1 1/2 T. extra virgin olive oil
  • If you have herbs on hand, top with said herbs
  • Pop in the oven for 25-30 minutes until nice and tan, I mean roasted and brown (how I like my own skin in the summer)
  • Allow to cool and store in a glass container in the refrigerator
  • To use in a salad on Christmas Eve or Day, remove from the refrigerator and serve at room temperature 
  • To serve warm, reheat in the oven at 350 degrees in an oven proof dish covered with foil

Dressing Notes

A good vinaigrette will save a salad or veggie side. It will elevate. It will make your mouth water. The trick, a 3 to 1 ratio is a good rule of thumb (unless you’re me, in which case you eyeball directly on your greens and then taste, that’s how I learned).

3 parts oil 1 part acid. 3 T. oil to every 1 T. of acid/vinegar.
Pinch of salt. Grind of pepper. Boom.

PEACE OUT WISHBONE! TASTE AS YOU GO! NEVER BE AFRAID TO TASTE YOUR FOOD! IT’S HOW YOU’LL LEARN! COOKING IS AN EXPERIENCE!

  • Red Wine, Balsamic, Apple Cider or any vinegar/acid (lemon, lime, orange, grapefruit, tomato insides/seeds) with oil and salt will give you a dressing!

  • Lemon, Oil, Salt + Honey mixed together make a great topping for salads and bowls! *we did ¼ c. lemon juice, ¼ c. olive oil + salt

  • Add dijon mustard to any of the above to make a creamier dressing, put a little honey or maple syrup in to give a sweet smack!  

  • Avocado, Yogurt, Tahini + Other nut butters make dressings creamy!

Wanna go Asian? Add a little soy sauce, peanut butter, honey + apple cider or rice vinegar with some sesame * garlic + ginger are a bonus!