Roasted Carrots with Vinaigrette

  • 1/4 cup Olive Oil
  • 2 tbsp. Olive Oil
  • 2 tbsp. Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Minced Garlic
  • Rosemary and Thyme
  • 5 lbs. Carrots cut into sticks

Preheat oven to 475 degrees. Cut the carrots into sticks. Coat with oil, then salt and pepper. Place on one or two baking sheets, bake for 15 minutes. Toss them once or twice for even cooking.

Mix the other ingredients for the vinaigrette for dipping or just pour over everything.

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