Recipe courtesy of Ree Drummond
Roasted Carrots with Vinaigrette
Total:
30 min
Active:
15 min
Yield:
10 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 475 degrees F.

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.

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.

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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Butter Roasted Turnips

Recipe courtesy of Nancy Fuller

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Oven Roasted Cauliflower with Turmeric and Ginger

Recipe courtesy of Bobby Flay

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.