Tricolor Roasted Carrots with Wild Pepper Balsamic - Oliviers & Co.

Tricolor Roasted Carrots with Wild Pepper Balsamic

April 14, 2017
root vegetables with wild pepper balsamic main

Our Wild Pepper Balsamic adds an exotic twist to this perfect side dish for fall.  The beetroot "candy stripe" is a beautiful stripy pink and white fleshed beetroot with a sweet flavor that adds a definite "wow" factor to this recipe!     

Tricolor Roasted Carrots with Wild Pepper Balsamic

Serves 4

 

Instructions:

Preheat the oven to 425 degrees.

In a large shallow roasting pan, toss the carrots, garlic, and rosemary with the O&CO. Domaine Marquiliani Olive Oil. Spread the vegetables in a single layer and sprinkle with O&CO. Fleur de Sel Natural Sea Salt.  Roast until golden and tender, 20-30 minutes.    

Remove the carrots from the oven.  Pour the fresh orange juice over the vegetables and mix well. Add freshly ground black pepper to taste.  Set aside.

Thinly slice the beetroot on a mandolin. Scatter the raw beets over the carrots and drizzle with the O&CO. Wild Pepper Balsamic Condiment.  

Serve as an accompaniment to roast chicken, veal chops, or pork tenderloin.

 

 

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