Yield: 4-6 servings
Prep: 10 minutes | Cook: 30 minutes
Total Time: 40 minutes

Sweet and tangy these roasted rainbow carrots with shallot vinaigrette and crispy bacon for that touch of savor make a side dish that is as gorgeous as it is flavorful!

Ingredients

• 2 bunches rainbow carrots with tops - peeled and trimmed
• 4 pieces thick-cut apple wood smoked bacon - chopped
• 1 large shallot - chopped
• 1 garlic clove - chopped
• ½ tsp dijon mustard
• 2 tbsp vinegar (apple cider, champagne, or other)
• Olive oil
• Salt and freshly ground pepper

Preparation

Preheat oven to 425 degrees.

1. Clean and prepare carrots. When trimming greens leave about an inch on the top, makes for a nice presentation. Make sure carrots are dry when placed on baking sheet.
2. Drizzle with olive oil and sprinkle with salt and freshly ground pepper. Toss to cover carrots.
3. Roast in oven for 15-20 minutes or until carrots are nicely caramelized on all sides. Make sure to turn carrots occasionally.
4. While carrots are cooking cook bacon and make vinaigrette.
5. In a heavy skillet over medium heat cook chopped bacon until crispy. Remove bacon to a paper towel lined plate and set aside.
6. Using 1-2 tablespoons of bacon grease (or if you prefer to use olive oil) cook shallot and garlic with a pinch of salt and pepper until caramelized. Place in a small bowl to cool.
7. When cool whisk in dijon mustard and 1/4 cup of olive oil. Taste and adjust if necessary.
8. When carrots are caramelized remove from oven and place on serving platter.
9. Drizzle with shallot vinaigrette and sprinkle with bacon pieces and salt and freshly ground pepper.

Take a look at our recommended wine pairing for this recipe below.