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 . . . wait, what’s that called again? . . . It’s on
the tip of my tongue . . .
Oh! I just remembered: Bliss. Bliss is what happens.
I love these beautiful roasted carrots straight out of the oven, but
when they’re drizzled with a simple, herbalicious vinaigrette? Well,
they’re pretty much too tasty to take. Perfect for this time of year!
First, for the dressing, strip some leaves off of rosemary and thyme springs…
And chop them up really fine. The fresh herbs in the vinaigrette are spuh-lendid!
Combine
¼ cup of the olive oil, the vinegar, Dijon, garlic, thyme, rosemary,
and salt and pepper to taste in a jar. Shake it vigorously for 30
seconds or so to emulsify it (I didn’t take a picture of this because
I’m an airhed), then set it aside.
To prep the carrots, slice them in half lengthwise . . .
Then cut them into quarters.
Next, cut them on a diagonal into 2 to 3-inch pieces. I love this shape!
Arrange them on 2 rimmed baking sheets and drizzle them with the remaining 2 tablespoons of olive oil . . .
Then sprinkle them with salt and pepper…
And
roast the carrots at 475 degrees for 15 minutes, shaking the pan twice
to toss them, until the carrots are tender and brown along the edges.
Note: 475 is a pretty hot oven, but it does a good job roasting the
carrots in a shorter period of time. You can do 450 if you’d like a
little more room to work with!
Pile the carrots onto a serving plate…
And drizzle on the vinaigrette.
(You might not want to use all the vinaigrette; store the extra in the fridge for a future salad!)
Serve
these delectable carrots hot, warm, or at room temperature. Or even
cold, right out of the fridge! They’re totally lovely and they go very
well with…
* Steak
* Pork Chops
* Grilled Chicken
* Meatloaf
* Salisbury Steak
* Anything!
* Pork Chops
* Grilled Chicken
* Meatloaf
* Salisbury Steak
* Anything!
Here’s the handy dandy printable! (Note: This makes a lot of carrots, so the recipe can easily be halved.)
Recipe
Roasted Carrots with Vinaigrette
- Prep Time:
- 15 Minutes
- Difficulty:
- Easy
- Cook Time:
- 15 Minutes
- Servings:
- 10 Servings
- 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.
