Oven-roasting carrots concentrates their sweetness. Then add our warm vinaigrette for a deeply delicious result!
It's important to select carrots of the same size for this recipe, so that they cook evenly — or save prep time and use Earthbound Farm Mini Peeled Carrots. They're ready to go without any further prep, so you can roast them whole (and save time on a busy weeknight). Larger carrots also work; just be sure to cut them to approximately the same size.
The dressing goes well with any firm, dense vegetable, so try butternut squash, parsnips or beets with the same method…it makes a simple, elegant side dish for a pork tenderloin or a roasted chicken, whether it's a special holiday meal or a quick weeknight dinner.
The secret to the vinaigrette's intense flavor is pomegranate molasses; try our easy recipe or find it in well-stocked specialty stores and Middle Eastern markets.
Position a rack in the middle of the oven and preheat to 450 degrees F.
Place the carrots on a rimmed baking sheet and toss them with the oil to coat. Sprinkle with the thyme, sea salt and freshly ground black pepper. Roast the carrots until they're crisp-tender and lightly caramelized in places, 25 to 40 minutes; the time will vary depending of the size of your carrots.
Meanwhile, place the 3 tablespoons of oil, molasses, shallots, vinegar and salt in a small saucepan and heat until the vinaigrette is warm.
Transfer the roasted carrots to a platter and drizzle with the warm vinaigrette. Serve hot or at room temperature.
Per serving: Calories 140, Fat 10 grams, Cholesterol 0 mg, Sodium 170 mg, Carbohydrates 15 grams, Fiber 4 grams, Sugars 8 grams, Protein 1 gram.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 390%, Vitamin C 8%, Calcium 6%, Iron 8%.