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Easter

Roasted Carrots with Herby Vinaigrette
Ingredients
This classic side will add a colorful pop to your Easter table or any weeknight meal. Slicing the carrots on the bias, or the diagonal, is an easy way to make them feel a little more special.
1 shallot, thinly sliced
5 Tbsp. white wine vinegar, divided
2 lbs. carrots
8 Tbsp. olive oil, divided
1/2 cup chopped fresh dill, plus more to garnish
1/2 cup chopped fresh cilantro, plus more to garnish
1/4 cup crumbled feta
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Roasted Carrots with Herby Vinaigrette

Roasted Carrots with Herby Vinaigrette

Roasted Carrots with Herby Vinaigrette
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:30 minutes
directions
Preheat oven to 400 degrees F. To a small bowl, add shallots and 3 tablespoons vinegar. Stir and set aside until ready to serve.
Peel and trim ends of carrots. Slice into 2" pieces on a bias. Place carrots on a parchment-lined baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper and toss to coat. Roast until tender, 25 to 30 minutes, stirring halfway through cooking.
Meanwhile, to a medium bowl, add remaining 2 tablespoons vinegar, remaining 6 tablespoons oil, dill and cilantro. Season with salt and pepper. Whisk to combine and set aside until ready to serve.
Place carrots on a serving platter and drizzle vinaigrette over top. Toss to coat. Strain shallots from vinegar and sprinkle over carrots. Garnish with feta, dill and cilantro.
Source: Hannaford fresh Magazine, March April 2025
 
 
 
 
 
 
 
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