Carrots for us are one of those vegetables that are good so many ways: raw, steamed, cooked, glazed. However, one of our favorite ways to cook them, especially for winter, is to roast them. Flavorful, perfectly tender, and still full of nutrients, these roasted carrots with vinaigrette might just be our new go-to for a holiday side dish, or even just a quick dinner vegetable. Festive and beautiful, these carrots are pretty enough to be the centerpiece at your Christmas dinner, but we’ll guarantee that you won’t want to just look at them! For an even more festive dish, we suggest using organic rainbow carrots in an array of colors to add some color and flavor to your table! See below for full recipe and instructions, and remember that roasted carrots with vinaigrette is that it will pair well will most main courses!
INGREDIENTS 1/4 cup olive oil 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon dijon mustard 1 tablespoon minced garlic 3 sprigs fresh thyme, leaves removed and minced 1 sprig fresh rosemary, leaves removed and minced 5 pounds carrots, trimmed and peeled
Salt and pepper, to taste
Preheat the oven to 475 degrees. Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you’d like a little room to work with.)
To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify. Place the carrots into a dish or platter. Pour over the vinaigrette and serve. Will keep for two days in the refrigerator. Serve roasted carrots with vinaigrette at room temperature or reheat.
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