Roasted Carrots with Vinaigrette
- 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 at room temperature or reheat.
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.
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