Roasted baby carrots drizzled with a sweet and tangy dijon vinaigrette. The perfect spring vegetable side dish!
If you’re looking for a spring time vegetable dish to serve for Easter dinner, look no further than these Roasted Carrots with Dijon Vinaigrette.
I confess, I was a little skeptical when I read the ingredient list. But I wanted to try a new and different twist on the usual cooked carrots, so I figured it was worth taking my changes.
Well, these roasted carrots surpassed all of my expectations! They were absolutely delicious, and the light and tangy vinaigrette was a wonderful accompaniment to the slight sweetness of the carrots.
My family, including the kids, loved them too, and I honestly regretting that I didn’t double the recipe. That’s how quickly these carrots disappeared.
And the light, Dijon vinaigrette makes these carrots the perfect side for any springtime meal.
Carrots and green beans are the two vegetables I can count on everyone in my family eating. So when I find new ways to prepare them, you can bet those recipes are going to be repeated.
Baby carrots with Ranch dressing are basically a staple at our house, so it only seemed natural to use baby carrots in this recipe. But you could just as easily use whole, peeled carrots cut into large chunks.
This particular carrot recipe is great for this time of year because it can be served warm, or at room temperature. And the vinaigrette is more suited to springtime than some of the heavier glazes you often find for carrots.
With a sprinkling of fresh parsley, these carrots are pretty much perfect, and I know we’ll be enjoying them all season long.
If you want to serve carrots in a fresh new way, give these Roasted Carrots with Dijon Vinaigrette. I think you’re going to love them!
What should I serve with Roasted Carrots with Dijon Vinaigrette?
Although these carrots are delicious any time of year, they are perfect for Spring celebrations like Easter or Mother’s Day. These are some of my favorite special occasion main dishes for Spring:
- Sheet Pan Salmon and Asparagus
- Slow Cooker Honey Glazed Ham
- Make Ahead Quiche
- Slow Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin
- Panko Parmesan Crusted Cod with Lemon Cream Sauce
Be sure to save this recipe for Roasted Carrots with Dijon Vinaigrette to your favorite Pinterest board for later.
Tips for Choosing and Storing Carrots
Appearance: Try to buy carrots with their tops on. The greens are delicate and will show their age much more quickly than the roots. The peel of carrots fades with time, so look for carrots that are vibrant and colorful.
Choose carrots without splits, cracks and lots of hairy roots–those are all signs of age. Also avoid carrots that are limp or black near the top, as they probably aren’t fresh.
Storage: Store carrots in a plastic bag in the refrigerator. Remove the tops if you won’t be eating them right away, otherwise the greens will pull moisture from the roots.
Here’s what you’ll need to make Roasted Carrots with Dijon Vinaigrette
- Produce: baby carrots, garlic, fresh parsley
- Olive oil
- Spices: salt and pepper, thyme, rosemary
- White wine vinegar
- Dijon mustard
- Sugar
Roasted Carrots with Dijon Vinaigrette
Ingredients
For the carrots
- 1.5 pounds baby carrots
- 1/4 cup plus 2 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Dijon vinaigrette
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1-2 teaspoons sugar
- 1 clove garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1-2 tablespoons fresh chopped parsley for garnish
Instructions
- Preheat oven to 475 degrees. Spread the carrots on a large baking sheet and toss with 2 tablespoons of the olive oil, plus the salt and pepper.
- Bake, stirring once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
- In a small bowl, add the vinegar, mustard, garlic, thyme, rosemary, and the remaining 1/4 cup olive oil and whisk until well combined.
- Transfer the cooked carrots to a dish or platter, then drizzle with the vinaigrette. Serve warm, or at room temperature.
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Nutrition
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Who Dished It Up First: Adapted from The Pioneer Woman
