Roasted carrots with vinaigrette are a healthy side to add to any meal. The dressing is light but flavorful. Simple and easy doesn’t have to mean bland and boring.
Over Christmas I was trying to find something healthy to throw in with all the decadent food we were eating. Since my girls are not fond of broccoli, or green bean casserole, I tried roasted carrots with vinaigrette out on them and they LOVED them. So much so that I made them a second time the next week.
Now they ask for them every time they come home. Natalie loves The Pioneer Woman’s cookbooks which is where we got the idea for this recipe.
Roasting carrots is a great way to bring out their natural sweetness and I’ve found that most people like roasted carrots even if they’re not fond of other vegetables. You’ll see a lot of recipes that add brown sugar or honey, but roasting them in the oven brings out their natural sweetness. Save your calories for dessert and enjoy this perfect side to almost any meal.
What you’ll need for oven roasted carrots
- Carrots – whole carrots are perfect for this, peeled or just scrubbed. You can also use baby carrots, just adjust the temperature.
- Olive oil – to drizzle over the carrots before roasting.
What you’ll need for a simple vinaigrette
- Olive oil – for the base
- White wine vinegar
- Dijon mustard – for flavor and to keep the dressing from separating
- Fresh herbs – thyme and rosemary
How do you make a vinaigrette dressing
Add oil, vinegar, mustard, garlic, fresh thyme and rosemary to a jar with a lid.
Shake! Don’t forget the mustard, that’s what keeps it from separating.
How do you make roasted carrots
Step 1: Cut carrots into 3 inch long strips and drizzle with olive oil on a baking sheet lined with parchment paper. Sprinkle with salt and pepper.
Step 2: Roast in a hot oven, 475º. Toss about ½ way through.
Step 3: Drizzle with vinaigrette.
Have you guys seen this cool new spout I discovered form Ergo Spout? You just screw it onto a mason jar and it makes pouring dressing so easy. Use B&B10 and get a 10% discount.
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Adding an easy homemade vinaigrette that takes no time to prepare creates the perfect combination of flavors in this recipe. You’ll add fresh herbs, garlic and mustard to vinegar and olive oil and then drizzle it over the roasted carrots. Be prepared for an amazing dish that is just as good warm as at room temperature.
You can leave the peelings on, just scrub well first.
Roast the carrots at a high temperature, 475º for about 15 minuets depending on how thick they are.
Since baby carrots are generally small, you just need to reduce the cooking time.
More simple side dishes
- Fresh broccoli salad
- Green beans with bacon
- Roasted asparagus
- Smashed new potatoes
- Cucumber salad
- Extremely crispy potatoes
- Skillet corn
- Mac & Cheese
- Broccoli casserole
- Mashed potatoes
- Sweet potato casserole
- Corn pudding
Roasted Carrots with Vinaigrette
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- 3 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- salt and pepper
- 3-5 lbs carrots cut into 3 inch pieces
- olive oil
- salt and pepper
- Preheat oven to 475º.
- In a jar with a lid, combine olive oil, vinegar, mustard, garlic, thyme, rosemary and salt and pepper. Shake to combine and set aside.
- Cut carrots in to halves or quarters depending on the thickness of the carrot and then cut into 3 inch pieces. Place on 1-2 baking sheets depending on the amount of carrots. Drizzle with olive oil and add salt and pepper.
- Roast carrots for 10-12 minutes until slightly tender and brown on the edges, tossing half way through the cooking time.
- Remove and drizzle with vinaigrette. You won’t need all of it.
Barbara’s Tips + Notes
- For perfectly roasted carrots, spread them out on the pan so they have plenty of room.
- Try to cut the carrots the same thickness so they roast evenly.
- If using baby carrots, decrease the cooking time.
- If you don’t want to peel the carrots, just scrub them well beforehand.
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.