| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 171 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 564 mg |
Reviews
I made these for Easter and the family raved! Even my soon to be daughter-in-law, who is not a fan of cooked carrots, loved them. These will be a frequent part of the menu rotation.
Really good. The mustard is a little unexpected and blends really well with the sweetness of the carrots. Another keeper Ree!
I had no idea carrots could taste this good. I made it for Thanksgiving and it was gone. My son who is a picky eater liked it so much that he asked me to make more the next day. No more plain carrots.
Great twist on carrots!
Delish..the flavors are out of this world..makes for a quick si
de. Definitely a keeper recipe.
de. Definitely a keeper recipe.
Tasty and easy alternative to the same boring roasted recipe
Wonderful addition it Ree’s Shepard pie. Will definitely add to my recipe book.
Such a fresh twist on roasted vegetables! Love it!
Great