Recipe courtesy of Ree Drummond
Save Recipe Print
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

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Carrots and Rutabaga Mash

Recipe courtesy of Robert Irvine

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Dig In

          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.