Roasted Carrots with Scallion Vinaigrette

roasted carrots topped with scallion vinaigrette, sweet raisins, salty feta cheese, and roasted hazelnuts

servings: 4


  • ¼ cup raw hazelnuts
  • 1 ½ lbs rainbow carrots, scrubbed
  • olive oil
  • kosher salt
  • 1 tbsp + ⅓ cup olive oil
  • 1 shallot, thinly sliced
  • 4 scallions, thinly sliced
  • 3 tbsp white wine vinegar
  • 1 tbsp honey
  • ¼ cup raisins
  • 4 oz crumbled feta cheese
  • freshly cracked black pepper


  1. Preheat the oven to 425°F. Place the hazelnuts onto a sheet pan. Roast for 8 minutes, or until deeply golden. Let them cool slightly. Place them in the center of a kitchen towel, wrap them up, and use the towel to rub off the skins. Roughly chop the hazelnuts and set aside. Reserve the sheet pan.
  2. Meanwhile, cut the carrots lengthwise so that they’re roughly the same size (the smaller ones in half and the larger ones into quarters). Reserve the carrot tops for garnish.
  3. Place the carrots onto the sheet pan. Drizzle generously with olive oil and toss to coat. Spread them into an even layer. Season with a pinch of salt. Roast for 25 minutes, or until tender.
  4. Meanwhile, heat a 10” skillet over medium heat. Add 1 tbsp of olive oil. When the oil is hot, add the shallots. Cook for 2-3 minutes, or until tender and slightly caramelized. Stir in the scallions. Cook for another minute. Reduce the heat to low and add the white wine vinegar and honey. Simmer for a minute or so. Pour the mixture into a bowl and slowly drizzle in the remaining ⅓ cup of olive oil, whisking to emulsify. Stir in the raisins. Season with salt to taste.
  5. Turn the oven to high broil and broil the carrots for 1-2 minutes until caramelized. Transfer the carrots to a plate. Top with spoonfuls of the vinaigrette, the hazelnuts, feta, and carrot top leaves. Season with freshly cracked black pepper.