ROASTED CARROTS WITH MUSTARD VINAIGRETTE

By jarren

Lemon juice lends a subtle tartness to these sweet carrot fingers. Roast them first thing in the morning and rewarm in the oven while the turkey is standing.

Ingredients

• 6 lb carrots 2.7 kg
• 1/3 cup olive oil 75 ml
• 1/4 cup lemon juice 50 ml
• 1 1/2 tsp chopped fresh thyme 7ml
• 1 tsp Dijon mustard 5 ml
• 1/2 tsp dried oregano 2 ml
• 1/2 tsp each salt and pepper 2 ml

Details

Servings 12

Preparation

Step 1

Peel and halve carrots crosswise. Cut each piece lengthwise in half or quarters; set aside.

In a large bowl, whisk together oil, lemon juice, thyme, mustard, oregano, salt and pepper; add carrots and toss to combine. Roast on foil-lined baking sheets in 375F (190C) oven until edges are crisp and golden and carrots are tender, 40 to 45 minutes. (Make-ahead: Let cool; refrigerate for up to 8 hours. Rewarm to serve.