• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Rainbow Roasted Carrots

February 11, 2016 by Jill Foucre Leave a Comment

Rainbow Roasted Carrots
2016-02-11 15:09:01
Serves 4
Print
Ingredients
  1. 8 large rainbow carrots
  2. 2 T. extra virgin olive oil
  3. sea salt
  4. freshly cracked pepper
  5. 1/2 cup fresh goat cheese
  6. 1/4 cup almonds, raw or toasted
  7. 1 T. chopped parsley, or fresh dill
  8. 1 T. fresh lemon juice
  9. 3 T. Balsamic Glaze (Cucina Viva, my favorite)
Instructions
  1. Peel each carrot.
  2. In a large bowl, coat the carrots with olive oil and a generous pinch of salt and pepper. Place the carrots on a sheet pan. Roast at 400 degrees until well-charred and cooked through. The carrots will be al dente. (About 30 minutes)
  3. Place the charred carrots in a serving dish. Add lemon juice and parsley/dill. Garnish with the goat cheese and almonds. Drizzle with Balsamic glaze. Enjoy!
By Jenny Lorish
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Side Dishes, Vegetables Tagged With: recipe, vegetables

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience