About the Recipe
A delightful side dish featuring tender, caramelized carrots enhanced with a tangy, flavorful vinaigrette. Perfect for adding a touch of elegance to any meal!
Ingredients
Ingredients
1⁄2 cup plus 1 tablespoon olive oil
1 tablespoon white wine vinegar or champagne vinegar
1⁄2 tablespoon minced garlic
2 sprigs fresh thyme, leaves removed and minced, OR 1 1⁄4 teaspoon dried thyme
1 sprig fresh rosemary,
leaves removed and minced, OR 1⁄4 teaspoon dried rosemary
1 1⁄2 lbs. carrots, trimmed, peeled, and quartered lengthwise to look like matchsticks
Sea salt, to taste
Preparation
Preheat the oven to 425°F.
Spread the carrots out onto two sheet pans.
In a jar, add 1⁄2 cup olive oil, vinegar, garlic, herbs, and salt. Shake to emulsify.
Drizzle one tablespoon olive oil and % of the vinaigrette over the carrots and mix to coat. Be sure the carrots are in a single layer.
Bake for 25-30 minutes, tossing the carrots once or twice, until they are tender and browned along the edges.
Place the carrots on a dish or platter. Pour the remaining vinaigrette over them, mix, and serve.
NOTE: Making the vinaigrette in advance helps the flavors meld.