Chef Stuart O'Keeffe's Roasted Rainbow Carrots with Tarragon Dressing

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Playing How to Eat Healthy over the Holidays with Chef Stuart O'Keeffe


  • 1 lb. multicolored rainbow carrots, peeled and green tips left on
  • 2 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 2 tablespoons crème fraiche
  • 1 tablespoon fresh tarragon, chopped
  • 1 lemon, juiced
  • 2 teaspoons 2% milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon mayonnaise


  1. Preheat oven to 425°F
  2. Toss carrots with oil, salt and pepper and place on a baking sheet in one even layer. Roast for 15-20 minutes.
  3. While the carrots are cooking, in a medium bowl, whisk crème fraiche, tarragon, lemon juice, milk, mustard and mayonnaise together until well combined.
  4. Place carrots on a platter and drizzle with the tarragon dressing.

Recipes courtesy of Stuart O'Keeffe.