Go Back
–+ servings
Roasted Carrots in a Balsamic Vinaigrette
Print

Roasted Carrots in a Balsamic Vinaigrette

Course Sides
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
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.