Start writing here...
Roasted Heirloom Carrots in Lemon DillMarch 28, 2022 by Jodi MacKinnon (QFG) Leave a Comment
- Preheat oven to 425°F
- Whisk together lemon and dill dip mix, olive oil and white wine vinegar in a small bowl until combined. Set aside half of the vinaigrette aside.
- In a large bowl, toss the carrots and the other half of the vinaigrette until well coated.
Put the carrots on a prepared baking sheet and roast the carrots for 20-30
minutes, turning once halfway through cooking, until the largest pieces have softened and the edges are darkening.
- Remove roasted carrots from the oven and toss the carrots with the remaining vinaigrette gently to coat.
- Add salt and pepper to taste.