Roasted Carrots with Vinaigrette
Ingredients
- 5 lb. rainbow or orange carrots, trimmed and peeled
- 1/4 c. plus 2 tablespoons olive oil
- 1 3/4 tsp. kosher salt
- 3/4 tsp. black pepper
- 2 tbsp. white wine vinegar
- 1 tbsp. dijon mustard
- 2 tsp. fresh rosemary, finely chopped
- 2 tsp. fresh thyme, finely chopped
- 3 garlic cloves, finely chopped
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