thepioneerwoman5.0
Roasted Carrots with Vinaigrette
Make roasted carrots tossed in a garlicky herb vinaigrette. They're a simple, flavorful side dish for Thanksgiving, Christmas, or any holiday meal.
👥 10 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Preheat the oven to 475˚F. Cut the carrots lengthwise into quarters, then cut into 2- to 3-inch pieces on the diagonal. Spread out on 2 baking sheets. Toss with 2 tablespoons of the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper. Roast, tossing once or twice, until the carrots are tender and browned around the edges, about ⏱️ 15 minutes, rotating and switching the pans halfway through the baking time.
2
Meanwhile, combine the vinegar, mustard, rosemary, thyme, garlic, and the remaining ¼ cup olive oil and ¼ teaspoon each salt and pepper in a jar. Put on the lid and shake to combine.
3
Transfer the carrots to a platter and drizzle all over with the vinaigrette.
Nutrition Facts
calories
168 Calories
fat Content
9 g
fiber Content
7 g
sugar Content
11 g
sodium Content
504 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
16 g
saturated Fat Content
1 g
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