Oven-Braised Rainbow Carrots

Name: Oven-Braised Rainbow Carrots
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lb. thin rainbow carrots, halved lengthwise (quartered, if thick); 4 leeks (white and light green parts only), halved lengthwise; 1 tsp. orange zest, plus 1/3 cup and 2 tablespoons juice (from 1 orange), divided; 3 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 1 medium shallot, chopped; 1 tbsp. white wine vinegar; 1/4 c. toasted almonds, chopped; 3 tbsp. fresh mint, chopped

By Erika Dugan and Kate MerkerPublished: Apr 5, 2020

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BRIAN WOODCOCK

Yields:

6 serving(s)

Total Time:

1 hr 5 mins

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Ingredients

1 1/2 lb. thin rainbow carrots, halved lengthwise (quartered, if thick)
4 leeks (white and light green parts only), halved lengthwise
1 tsp. orange zest, plus 1/3 cup and 2 tablespoons juice (from 1 orange), divided
3 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 medium shallot, chopped
1 Tbsp. white wine vinegar
1/4 cup toasted almonds, chopped
3 Tbsp. fresh mint, chopped

Directions

1. Step 1Preheat oven to 425°F. Toss together carrots, leeks, 1/3 cup orange juice, and 1 tablespoon oil in a 2- to 3-quart baking dish. Season with salt and pepper. Cover with foil and bake 15 minutes.
2. Step 2Remove foil and continue baking until golden brown and tender, 30 to 35 minutes.
3. Step 3Whisk together shallot, vinegar, orange zest, and remaining 2 tablespoons each orange juice and oil in a bowl. Season with salt and pepper. Drizzle over carrots. Serve sprinkled with almonds and mint.