Whole roasted carrots are an unassuming but complexly flavored veggie sidedish. Making your own preserved lemons ahead of time will make this dish even more special. Enjoy it with the salmon listed, or with a savory chicken.
Ingredients
- 2 bunches carrots, peeled
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 preserved lemon
- ¼ cup Dijon-Tarragon Vinaigrette
- ½ cup extra-virgin olive oil
- Juice of 1 lemon, about ¼ cup
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped tarragon
- Salt and pepper, to taste
- 5 lemons, washed well and dried
Instructions
Preheat oven to 425°.
Lay carrots on a sheet pan lined with parchment and sprinkle with olive oil, salt and pepper to taste.
Roast for 15–18 minutes, or until al dente. Allow to cool on sheet pan.
Cut preserved lemon into wedges and cut out the pith—the white inner skin of lemon peel—until only the yellow skin remains, then dice small.
Toss carrots in about ¼ cup vinaigrette, to taste.
Place on a platter and sprinkle with the diced preserved lemon.
In a small container with lid (Mason jar, Tupperware, etc.) put all ingredients together and shake until blended.
Preparation
Cut an X shape on the top of each lemon and fill with kosher salt. Be very generous as the lemons need to be drowned with salt to break down the peel.
Put in a container that is big enough to fit all lemons, but small enough to keep lemons snug. Lemons can be layered.
Keep in refrigerator for up to 2 months
Lemons are ready to use after 2 weeks.
