Roasted Heirloom Carrots in Lemon Dill

Ingredients

• •

  1/3 cup Olive Oil

• •

  1 tsp White Wine Vinegar

• •

  1/2 tsp Sea Salt

• •

  1/2 tsp Black Pepper

Instructions

1. 1

   Preheat oven to 425°F

2. 2

   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.

3. 3

   In a large bowl, toss the carrots and the other half of the vinaigrette until well coated.

4. 4

   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.

5. 5

   Remove roasted carrots from the oven and toss the carrots with the remaining vinaigrette gently to coat.

6. 6

   Add salt and pepper to taste.