Roasted Carrots with a tangy Vinaigrette

This is a simple yet refreshing side to any meal. It takes no time at all to prepare these delicious carrots. My kids even enjoy these carrots, now that has something to be said right there since they are only fans of green vegetables. Now looks like I found another one to add to our list. Here is what you will need to get started.

3 to 5 lbs of carrots peeled and cut any way you like, chunks like mine or circles or diced. Whatever you prefer.

Olive oil

Salt and Pepper

Once the carrots are prepared drizzle them in olive oil and mix them up so they are all evenly coated generously salt and pepper them. Place them on a cookie sheet for the roasting. Place in the oven at 475 for 15 minutes.

For the vinaigrette:

2 TBS white wine vinegar

1 TBS dijon mustard

1 TBS minced garlic

3 sprigs of fresh thyme, just the leaves and minced

1 sprig of fresh rosemary, just the leaved also minced

Combine all the above ingredients and mix well, I like to shake them in a jar. Once the carrots come out scoop them in a serving bowl and drizzle the vinaigrette over the top.

#Sides #Vegetables