Roasted Carrots in the Oven
Roasted carrots recipe 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 with this vinaigrette addition to the vegetables.
Ingredients
- 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
Instructions
- Preheat oven to 425º.
- Vinaigrette:
- 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 Notes + Tips
- 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.
Nutrition
Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 554mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28465IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 1mg
