
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
- 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.
- Categories: Recipes, VOL 5 - ISSUE 4 • FALL 2017
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