Roasted Carrots with Citrus Vinaigrette

Ingredients for Roasted Carrots with Citrus Vinaigrette

• 450g carrots, cut into 1-inch pieces

• 240ml plus 2 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 60ml freshly squeezed orange juice

• 60ml Champagne vinegar

• 2 tablespoons honey

• 1 tablespoon minced shallots

How to make Roasted Carrots with Citrus Vinaigrette

Preheat the oven to 204°C.

Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.

Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 240ml oil in a slow stream, whisking continuously.

When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.