Side Dish
2 servings
10 minutes
15 minutes
Chef Tom Fraker
8 oz. Rainbow Carrots
1 tablespoon Extra Virgin Olive Oil
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 packet Melissa’s Red Wine Shallot Sauce
Preheat the oven to 425ºF.
Split the carrots in half, lengthwise. Toss the with the oil, salt and pepper and place them, in a single layer, on a baking sheet.
Place them in the preheated oven and roast them for 15 minutes. Remove them from the oven and place on a serving tray.
Cut off the corner of the sauce packet and place it into a coffee cup. Microwave on high for 10 seconds. Drizzle over the carrots and serve.
