Tricolor Roasted Carrots with Premium Balsamic - Oliviers & Co.

Tricolor Roasted Carrots with Premium Balsamic

February 15, 2018
root vegetables with wild pepper balsamic main

Our Premium Balsamic adds an extra twist to this perfect side dish.  The beetroot "candy stripe" is a beautiful stripy pink & white fleshed beetroot with a sweet flavor that adds a definite "wow" factor to this recipe.  

Tricolor Roasted Carrots with Premium Balsamic

Serves 4



Preheat the oven to 425 degrees.

In a large shallow roasting pan, toss the carrots, garlic, and rosemary with the Oliviers&Co French Grands Crus Olive Oil. Spread the vegetables in a single layer and sprinkle with Salt from Camargue.  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 Oliviers&Co Premium Balsamic Vinegar.  

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



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