Marry This Roasted Carrots with Vinaigrette recipe is a tender and caramelized side dish, which is made with fresh carrots and Dijon mustard. It’s an ideal side dish, ready in about 30 minutes.
Jump to RecipeRoasted Carrots with Vinaigrette Recipe Ingredients
For the Carrots:
- 5 lb. Carrots, trimmed and peeled
- 2 Tbsp. Olive Oil
- Salt And Pepper, to taste
For the Vinaigrette:
- 1/4 cup Olive Oil
- 2 Tbsp. White Wine Vinegar
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Minced Garlic
- 3 sprigs Fresh Thyme, leaves removed and minced
- 1 sprig Fresh Rosemary, leaves removed and minced
- Salt and Pepper, to taste
How To Make Roasted Carrots with Vinaigrette
- Prep and Roast the Carrots: Preheat the oven to 475°F. Cut the carrots into quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes, tossing once or twice, until the carrots are tender and have browned, caramelized edges.
- Make the Vinaigrette: While the carrots roast, add 1/4 cup of olive oil, the vinegar, mustard, garlic, fresh herbs, and a pinch of salt and pepper to a jar with a tight-fitting lid. Shake the jar vigorously until the dressing is well combined and emulsified.
- Combine and Serve: Transfer the hot, roasted carrots to a serving dish or platter. Pour the vinaigrette over the top, toss gently to combine, and serve immediately.
Recipe Tips
- How to get the best caramelization? The secret is high heat and not overcrowding the pan. Using two separate sheet pans, as the recipe suggests, allows the carrots to roast in a single layer, which is essential for getting those delicious brown, crispy edges instead of just steaming them.
- Can I make these ahead of time? Yes, this is a perfect make-ahead side dish. You can roast the carrots completely, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Make the vinaigrette and store it separately. When ready to serve, reheat the carrots on a baking sheet and toss with the fresh vinaigrette.
- Do I have to use fresh herbs? For the brightest, most vibrant flavor, fresh herbs are highly recommended. If you only have dried herbs, you can use them, but be sure to reduce the amount to about one-third of what is called for (so about 1 teaspoon of each).
- What if I don’t have a jar for the dressing? No problem at all. You can simply combine all the vinaigrette ingredients in a small bowl and use a whisk to vigorously mix them together until the dressing is emulsified and well combined.
What To Serve With Roasted Carrots
These are a versatile and elegant side dish that pairs wonderfully with a variety of main courses, especially for a holiday or Sunday dinner. Serve them alongside:
- A whole Roasted Chicken or Turkey
- Pan-seared Steak or Pork Chops
- A glazed Holiday Ham
- Grilled Salmon
How To Store Roasted Carrots
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the carrots on a baking sheet in a 400°F oven for 5-10 minutes until they are heated through. You can also enjoy them cold or at room temperature, tossed into a salad.
Roasted Carrots Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 220 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 13g
- Saturated Fat: 2g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is recommended for the best texture, especially if your carrots have thicker skin. However, if you are using young, thin-skinned carrots, you can simply scrub them very well and leave the peel on for a more rustic-style dish.
Yes. If you don’t have white wine vinegar, this vinaigrette would also be delicious with apple cider vinegar, which would complement the sweetness of the carrots, or a classic balsamic vinegar for a deeper flavor.
This can happen for a few reasons: your oven wasn’t fully preheated, the carrot pieces were cut too thick, or the pan was overcrowded. Ensure your oven is at a hot 475°F and that the carrots are in a single layer to allow them to cook through properly.
Try More Recipes:
Roasted Carrots with Vinaigrette Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings10
minutes15
minutes220
kcalTender, sweet carrots are roasted at high heat until perfectly caramelized, then tossed in a bright and zesty fresh herb vinaigrette.
Ingredients
5 lb. Carrots, cut into sticks
2 Tbsp. Olive Oil
Salt and Pepper
Vinaigrette: 1/4 cup Olive Oil, 2 Tbsp. White Wine Vinegar, 1 Tbsp. Dijon Mustard, 1 Tbsp. Minced Garlic, Fresh Thyme & Rosemary.
Directions
- Preheat the oven to 475°F.
- On two separate sheet pans, toss the carrots with 2 tablespoons of olive oil, salt, and pepper.
- Roast for 15 minutes, tossing once, until the carrots are tender and have caramelized edges.
- While the carrots roast, make the vinaigrette by shaking all of its ingredients together in a jar.
- Transfer the hot, roasted carrots to a serving dish, pour the vinaigrette over them, and toss to combine.
Notes
- The most important tip for this recipe is to not overcrowd the pans; using two baking sheets is the secret to getting the carrots to roast and caramelize rather than steam.
- For the best, brightest flavor, use fresh thyme and rosemary in the vinaigrette.
- Tossing the hot carrots with the vinaigrette right out of the oven allows them to absorb the flavors of the dressing more effectively.
- Don’t be afraid of the high 475°F oven temperature; it’s key to getting that perfect roasted color and texture quickly.
