Roasted carrots are a colorful side dish; here they’re accompanied by a bright parsley vinaigrette. The recipe comes from chefs Clark Frasier and Mark Gaier, co-owners of Summer Winter in Burlington and Arrows and MC Perkins Cove in Ogunquit, Maine, who use carrots dug from their own gardens.
|18||slender carrots, each cut into 3-inch logs|
|1||piece (1 inch) fresh ginger, finely chopped|
|1/4||cup canola oil|
|Salt and pepper, to taste|
|3/4||cup chopped fresh parsley|
|1/4||cup chopped fresh tarragon|
|2||tablespoons lemon juice|
|2||teaspoons Dijon mustard|
|1||teaspoon whole grain mustard|
|1/2||cup canola oil|
2. Place the carrots in the dish and sprinkle with ginger, oil, salt, and pepper. Cover with foil and roast for 40 to 60 minutes or until tender when pierced with a skewer.
3. In a blender, combine the parsley, tarragon, shallot, lemon juice, Dijon and grainy mustard, salt, and pepper. Pulse just to mix them. With the motor running, add the oil in a thin steady stream and work the mixture until it is blended. Taste for seasoning and add more salt, pepper, or lemon juice, if you like.
4. Drizzle the carrots with enough of the vinaigrette to moisten them. Adapted from Summer Winter