Prep Time
15 min
Cook Time
15 min
Yields
10 servings
Enjoy this side dish of sweet roasted carrots in a tangy vinaigrette.
ADVERTISEMENT
ingredients
5
lbs carrots, trimmed and peeled
¼
cup plus 2 tbsp olive oil
Kosher salt and freshly ground black pepper
2
tbsp white wine vinegar
1
tbsp Dijon mustard
1
tbsp minced garlic
3
sprigs fresh thyme, leaves removed and minced
1
sprig fresh rosemary, leaves removed and minced
ADVERTISEMENT
directions
Step 1
Preheat the oven to 475ºF.
Step 2
Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
Step 3
Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
Step 4
Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.