Roasted Carrots with Citrus Vinaigrette
Sweet roasted carrots tossed in a bright citrus vinaigrette made with orange juice, Champagne vinegar, and honey. A perfect side dish that can be served either hot or cold.
Ingredients
- •1 pound carrots
- •1⅛ cup extra-virgin olive oil
- •1 to taste kosher salt and black pepper
- •¼ cup orange juice
- •¼ cup Champagne vinegar
- •2 tablespoons honey
- •1 tablespoon shallots
Cooking Instructions
- 1.
Preheat the oven to 400°F.
5 min
- 2.
Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
25 min
- 3.
Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
10 min
- 4.
When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.
5 min
