Roasted Carrots with Mustard Vinaigrette
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Roasted Carrots with Mustard Vinaigrette
Photography by Jodi Pudge
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 120 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 210 mg |
| potassium | 445 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 6 |
| vit A | 320 |
| vit C | 13 |
| folate | 12 |
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.
Ingredients
Preparation
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.)
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.)
Source : Canadian Living Magazine: December 2009
- Keywords : Christmas; Sides; Carrots; Dijon mustard; Lemons; Roast; Make-Ahead;
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