Name: Roasted Carrots in a Balsamic Vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 5 large carrots (cleaned and peeled, cut into small sticks); 3 tbsp olive oil (divided); 2 tbsp of balsamic vinegar; ½ tsp of Dijon mustard; 1 small clove of garlic (minced); Sea salt and freshly cracked black pepper (to taste)

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I love carrots, but usually eat them raw. I decided to switch it up and try making this easy roasted carrots in a balsamic vinaigrette recipe. We all loved these sweet & tangy roasted carrots and thought they paired nicely with herb-roasted chicken, Italian potato casserole, and dinner rolls.

Roasted Carrots in a Balsamic Vinaigrette

Ingredients:

5 large carrots, cleaned and peeled, cut into small sticks
3 tbsp olive oil (divided)
2 tbsp of balsamic vinegar
½ tsp of Dijon mustard
1 small clove of garlic, minced
Sea salt and freshly cracked black pepper, to taste

How to Make Roasted Carrots in a Balsamic Vinaigrette:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the carrots by peeling and cutting them into sticks. Toss the carrot sticks in 1 tablespoon of olive oil, then season with sea salt to taste.

Place on the baking sheet and roast in the oven until golden brown, 20-25 minutes, flipping halfway through.

Meanwhile, make the vinaigrette by combining the balsamic vinegar, olive oil, Dijon, garlic, sea salt, and freshly cracked black pepper to taste.

Once you remove the carrots from the oven, pour the vinaigrette directly into the roasting pan. Stir to coat all carrots evenly. Serve and enjoy.

Roasted Carrots in a Balsamic Vinaigrette

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Sides

Cuisine: Italian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Baking Sheet

Ingredients

5 large carrots cleaned and peeled, cut into small sticks
3 tbsp olive oil divided
2 tbsp of balsamic vinegar
½ tsp of Dijon mustard
1 small clove of garlic minced
Sea salt and freshly cracked black pepper to taste

Instructions

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
Prepare the carrots by peeling and cutting them into sticks. Toss the carrot sticks in 1 tablespoon of olive oil, then season with sea salt to taste.
Place on the baking sheet and roast in the oven until golden brown, 20-25 minutes, flipping halfway through.
Meanwhile, make the vinaigrette by combining the balsamic vinegar, olive oil, Dijon, garlic, sea salt, and freshly cracked black pepper to taste.
Once you remove the carrots from the oven, pour the vinaigrette directly into the roasting pan. Stir to coat all carrots evenly. Serve and enjoy.