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roasted carrots with dill gribeche

Whole Roasted Carrots with Dill Gribiche

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Servings

4 Servings

Ingredients

  •  1 ½ pounds whole baby carrots multicolored carrots are festive!, scrubbed 
  • Extra virgin olive oil
  • Kosher salt  
  • Freshly cracked black pepper

For dill gribeche:

  • 2 hard boiled egg yolks
  • 3/4 cup quality extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 tablespoon chopped dill or 2 teaspoons dried
  • Kosher salt
  • Freshly cracked black pepper

Instructions

For the carrots: 

  • Preheat oven to 375°F. Lina baking sheet with parchment
  • Toss carrots with evoo and salt and pepper. Arrange on prepared sheet and bake for 35-45 minutes or until tender

For dill gribeche:

  • Press egg yolks through a fine sieve into a medium mixing bowl.
  • Add vinegar and horseradish and whisk together.
  • Slowly drizzle in evoo, until mixture is emulsified. The sauce will resemble fluffy mayonnaise.
  • Fold in dill and adjust seasoning with salt and pepper.
  • The sauce can be stored  in the refrigerator for about 5 days.