On to the vegetable for our dinner. Roasted Carrots with Vinaigrette. Ree Drummond, the Pioneer Woman, says they are so good they taste like candy. We'll see. I am not a cooked carrot fan. I like raw carrots. My dad is the opposite - loves cooked carrots, raw not so much. We'll see if we can come to an agreement with this twist.
5 pounds carrots, trimmed and peeled
1/4 cup plus 2 table spoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced.
Preheat oven to 475 degrees F.
Cut carrots in quarters lengthwise, then into 2 to 3 inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of olive oil and season with salt and pepper. As I am taking this to my folks house,
I put the carrots into a large plastic bag, added the olive oil , salt and pepper, then mashed it around so everything was covered, then put it in the fridge. I will roast them there. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, 15 minutes
And here we have garlic, rosemary and thyme. (You're singing it, I know you are)
Add the vinegar, mustard, garlic, rosemary and thyme, some salt and pepper and the remaining 1/4 cup olive oil into a jar and shake to emulsify.
Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator, serve at room temperature or reheat.
I'm busy working on my blog posts. Watch this space!