Roasted Carrots in a Balsamic Vinaigrette
I love carrots but usually eat them raw. I decided to try roasting them and I am so glad I did. I roasted them with salt and olive oil first, then toss them in a simple balsamic vinaigrette. The organic carrots are really sweet as well as the balsamic vinegar so I didn’t add any honey or sugar to the recipe. We all loved these carrots. They were perfectly roasted and the sauce was excellent. I am looking forward to trying other recipes using roasted carrots.
Roasted Carrots in a Balsamic Vinaigrette:
- 4-5 large carrots, cleaned and peeled, cut into small sticks
- 2 tbsp of balsamic vinegar
- 2 tbsp + 1 tsp of olive oil (divided)
- 1/2 tsp of Dijon mustard
- 1 small clove of garlic, minced
- Sea salt to taste
How to Make Roasted Carrots in a Balsamic Vinaigrette
Preheat the oven to 425 degrees.
Peel and cut carrots into sticks. Toss the carrot sticks in 1 teaspoon of olive oil then season with sea salt to taste. Place on a glass dish or baking sheet coated with olive oil cooking spray. Roast in the oven until golden brown, 20-25 minutes.
While the carrots are cooking, combine the balsamic vinegar, remainder of the olive oil, Dijon, and garlic in a small bowl. Mix thoroughly with a whisk.
Once you remove the carrots from the oven, pour the vinaigrette directly into the roasting pan and stir, making sure to coat all carrots evenly. Enjoy.