Roasted Carrots with Vinaigrette

I have never been a fan of cooked carrots.  I would much rather have raw.  But I have found a delicious cooked carrots recipe that I think you will like, too!  My husband cannot stand cooked carrots and he actually likes this recipe!! The kids still prefer their raw ones, though, lol!!  Last night we had these as a side dish along with pork chops and mashed potatoes.  Yum!

Roasted Carrots with Vinaigrette

(from The Pioneer Woman)

Ingredients

1/4 cup plus 2 tbsp olive oil

2 tbsp white wine vinegar (I usually sub apple cider vinegar)

1 tbsp Dijon mustard

1 tbsp chopped garlic

Leaves from 3 thyme sprigs, minced

Leaves from 1 rosemary sprig, minced

Kosher salt and black pepper to taste

5 pounds carrots 

(I usually half the recipe)

1.  Preheat oven to 475.

2.  Make a simple vinaigrette by combining 1/4 cup of olive oil, the vinegar, Dijon, garlic, thyme, rosemary, and salt and pepper to taste in a jar.  Shake vigorously for 30 seconds or so to emulsify it, then set aside.

3.  Slice the carrots in half...

4.  then in quarters lengthwise.

5.  Next, cut them into 2-to 2 1/2-inch pieces.

6.  Arrange them on two rimmed baking sheets and drizzle them with the remaining 2 tbsp olive oil...

7.  The sprinkle them with salt and pepper.  

8.  Roast the carrots for 10 to 12 minutes, shaking the pan twice during roasting to toss them, until the carrots are tender and brown along the edges.

9.  Pile the carrots onto a serving plate and drizzle on the vinaigrette.

10.  Serve these delectable carrots hot, warm, or at room temperature.