Ingredients
2lbsfresh carrots,peeled
2tbspextra virgin olive oil
½tspkosher salt
¼tspblack pepper,freshly ground
2tbsporange juice,freshly squeezed
2tbspchampagne vinegar
1tbsphoney
½tbspshallots,minced
½cupolive oil
salt and pepper,to taste
Preparation
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
Slice the carrots on the diagonal about 1 to ½ inch thick. Make sure all pieces are approximately the same size to make sure they cook evenly.
Combine the carrots, olive oil, salt, pepper in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once halfway through, until tender. This takes about 20 to 25 minutes (cooking time will depend on thickness of carrots).
Meanwhile prepare the dressing. In a mason jar combine the orange juice, champagne vinegar, honey, shallot, olive oil, and a pinch of salt and pepper. Place on the lid and shake to combine.
Pour over warm carrots and enjoy immediately.
