Roasted Carrots with Vinaigrette
Roasted vegetables are just downright delightful, no two ways about it. Something happens when the high heat of the oven hits the natural sugars in the vegetables it turns them in to a simply delicious treat.
Prep Time:
Cook Time:
Total Time:
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 |
Directions:
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 at room temperature or reheat.
Source: thepioneerwoman.com
