Roasted Carrots with Mustard Vinaigrette

Roasted Carrots with Mustard Vinaigrette - 150 Image by: Roasted Carrots with Mustard Vinaigrette - 150 Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 6 lbs carrots
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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

In 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 375°F (190°C) 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.)

Nutritional facts Per serving: about

  • Sodium 210 mg
  • Protein 2 g
  • Calories 120.0
  • Total fat 6 g
  • Potassium 445 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 320.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Carrots with Mustard Vinaigrette

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