Description
A beautiful veggie side dish for any day of the year. The flavor is fantastic!
Ingredients
- ¼ cups Olive Oil
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Minced Garlic
- 3 sprigs Fresh Thyme, Leaves Removed And Minced
- 1 sprig Fresh Rosemary, Leaves Removed And Minced
- 5 pounds Carrots, Trimmed And Peeled
- Salt And Pepper, to taste
- ¼ cups Olive Oil
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Minced Garlic
- 3 sprigs Fresh Thyme, Leaves Removed And Minced
- 1 sprig Fresh Rosemary, Leaves Removed And Minced
- 5 pounds Carrots, Trimmed And Peeled
- Salt And Pepper, to taste
Preparation
Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges.
To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.
Will keep for two days in the refrigerator. Serve at room temperature or reheat.
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