Roasted Carrots with Citrus Vinaigrette

I made this dish to go with Prime Rib on New Year's Eve. I was hopeful, but disappointed. I made the modifications suggested by one reviewer--use all recommended ingredients, but cut the olive oil by half, mix the cut carrots with the dressing, and marinade overnight, then drain and roast. The carrots took much longer than the recipe suggested. I baked them for 40 minutes or so at 400 degrees, but they still were not done. I was left with microwaving them until they were done because the rest of the food was getting cold. It may be that microwaving it dulled what might have been a very nice roasted taste, but even so, I was disappointed with the mixture of flavors.

• dianneblank

• Virginia

• 1/3/2018

I can't believe anyone thought this was bland! The only complaint (if you could call it that) is that the dressing will drown the carrots completely. Not in flavor, it's just there's a LOT of dressing.

• epithode

• Taipei, Taiwan

• 11/8/2017

I eat at Homeroom (which publishes the cookbook this was lifted from) all the time, so I know exactly how insanely delicious these little carrots are supposed to taste. The recipe here was correctly copied from the cookbook, but the book seems to have gotten a couple things wrong. To make them taste like (or more like) the restaurant, use only half the olive oil recommended, add the shallots into the dressing while whisking, and chill the whole thing overnight after carrots are added. Also, the carrots-to-dressing proportions are way off here--this recipe actually makes enough dressing for about four pounds of carrots, but you'll want to use about 1 pound for every single adult eating sides. Four adults, four pounds of carrots. It'll still seem like too much dressing, but I suggest letting the carrots sit in the dressing overnight, then draining off the excess the next morning. Don't leave out the OJ or shallots, don't skimp on the fresh-ground sea salt, and enjoy!

• LCA7

• Oakland, CA

• 6/15/2014

This recipe was really disappointing. I followed it to the letter, though I left the shallots out since I was in a hurry and the recipe never specified where they should go in. I ended up using 2 pounds of carrots, but did not double the dressing, and it was still way more dressing than I needed. It was just really bland overall.

• sassyveg

• Baltimore, MD

• 4/24/2014

made this as a side dish with a rosemary chicken last night, they tasted great. rated 3 forks because they are really good but not out of this world. I cut the carrots into longer sticks so when they roasted they got a touch of brown on them, almost like sweet potato fries. I didn't use orange juice in the dressing, and added parsley. will try with the juice and shallots next time (from the pic it looks like they are a garnish?)

• sarahsyd

• 4/8/2014

I didn't think this recipe had that much flavor... I love roasted carrots but if this recipe sounds appealing try this roasted carrot one instead it's 10 forks in my opinion!! //m.fonts4kids.com/recipes/food/views/Carrot-Avocado-and-Orange-Salad-395054

• CaitlinoBigelow

• San Diego

• 4/1/2014

Also assuming that the shallots go in the dressing. You need to correct the directions so that we are directed exactly where the shallots go¿. Thanks!

• JacqueLeop

• Chicago, IL

• 12/25/2013

Why would you give this recipe four forks if you haven't even tried it yet???

• kimbrody

• 9/20/2013

I just bought some carrots yesterday, so will try this recipe tonight. It sounds heavenly. One question though, you list the shallots, but do not say what to do with them. Since they are at the bottom of the list, I will add them to the dressing. I will mix the dressing in the food processor adding the oil in, in the steady stream at the end after having mixed the other ingredients well. I may use this dressing on salads as well, as it sounds very nice. tysm

• butterfly6283

• Portland, OR

• 9/6/2013