Roasted Carrots with Dijon Vinaigrette
Roasted baby carrots drizzled with a sweet and tangy dijon vinaigrette. The perfect spring vegetable side dish!
Servings: 6 servings
Calories: 90kcal
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.
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 333mg | Fiber: 4g | Sugar: 7g