Roasted Carrots with Vinaigrette

• Vegan
• Gluten free
• Paleo

• Produce

  • 5 lbs Carrots
  • 1 tbsp Garlic
  • 1 sprig Rosemary, Fresh
  • 3 sprigs Thyme, fresh

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3/8 cup Olive oil
  • 2 tbsp White wine vinegar

Found on thepioneerwoman.com

Description

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.