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Roasted Baby Carrot Rainbow

Roasted Baby Carrot Rainbow

with Forest Mushrooms

Chef Paul Young | Reinhart Corporate

Ingredients

  • 1 ea Carrot Baby Mixed Peeled 1" Top Red White Yellow Refrigerated
  • 3 oz Oil Olive Extra Virgin In Tin
  • 3 oz Mushroom Exotic Wild Blend Crimini Shiitake Oyster
  • 1/4 oz Rosemary Fresh
  • 1/8 oz Garlic Chopped in Oil
  • 1/8 oz Salt Coarse Kosher
  • 1/8 oz Pepper Red Crushed

Preparation

  1. In half a sheet pan brush the carrots with oil and season with the salt and red pepper. Roast in a 400° F oven for 16 minutes, until blistered. With rest of the oil saute the mushrooms with the rosemary and garlic, and salt and red pepper. When mushrooms have softened place in large bowl. Arrange the carrots on top and garnish with rosemary.

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