Roasted Carrots with Vinaigrette

Name: Roasted Carrots with Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 servings
Ingredients: 5 pounds carrots, trimmed and peeled; 1/4 cup plus 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 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

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 10 servings

Level: Easy

Total: 30 min
Active: 15 min

Yield: 10 servings

Ingredients

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5 pounds carrots, trimmed and peeled

1/4 cup plus 2 tablespoons olive oil

Kosher salt and freshly ground black pepper

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

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.