This dish is healthy, colorful, and delicious! And so simple to throw together – my favorite. I love roasting a big batch of vegetables on Sundays to prep for the days ahead, and carrots have made their way into my weekly roasting rotation quite a bit. These carrots are so delicious when they are roasted or grilled because they take on a lovely charred and earthy flavor, which pairs perfectly with a bright basil vinaigrette.
Serve these roasted carrots as an easy and flavorful side dish or appetizer arranged on a platter, or as a more complete meal by chopping the roasted carrots and tossing them in the basil vinaigrette with cooked farro for a hearty grain salad.
2 Lbs heirloom carrots
Freshly Cracked Black Pepper
This basil vinaigrette is perfect for drizzling over ripe summer tomatoes, roasted winter veggies, grilled fish, and more – you’ll be seeing it pop up in more of my recipes!
2 Cups basil (You could easily swap out the basil in the vinaigrette for parsley or mint – both are delicious.)
1/2 Cup olive oil
1 Shallot, roughly chopped
1 Clove garlic, roughly chopped
Juice of 1/2 lemon
1 Tablespoon Red Wine Vinegar
Pinch of red chili flakes
Salt + Pepper to taste
Preheat oven to 425*. Trim the leafy tops off of the carrots, and place in a single layer on a baking sheet. Toss carrots with a drizzle of olive oil, a pinch of salt, and cracked black pepper. Roast for about 20 minutes, or just when the carrots get tender, with spots of golden brown. I like to broil the carrots for a minute or two at the end to get a little extra caramelization. While the carrots are roasting, combine all vinaigrette ingredients in a food processor or blender and blend until smooth. When the carrots are done roasting, arrange them on a platter or a large serving board and drizzle the basil vinaigrette on them and serve while hot or at room temperature. I am guilty of crumbling goat cheese on practically every savory dish I make, and this recipe is no exception! If you have it on hand, it is a delicious addition. Happy roasting!