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Roasted Carrots

Roasted Carrots


  • 4 Ea Baby Carrot, Mixed: Red, White Yellow Delivers Cut in half lengthwise
  • 5 Tbsp Oil Olive
  • 1 Tbsp Red Wine Vinegar
  • 2 tsp Mustard Dijon
  • 3/4 Tbsp Salt, Coarse Kosher
  • 1 Ea Parsley, Torn
  • 1 Tbsp Walnut Halves/Pieces Raw
  • 1/8 oz Mint, Torn
  • 1 tsp Shallot, Minced


  1. In a dry sautee pan, toss the walnuts on a medium low heat until toasted and fragrant. Remove from the pan and set aside to cool. Preheat the oven to 375 degrees. Toss the carrots with two tablespoons of the blended oil and 1/2 tablespoon of salt. Place on a baking sheet and bake for approximately 15-20 minutes until tender. Meanwhile in a food processor or blender, add in the vinegar, mustard and remaining salt. Blend and slowly add the oil to emulsify the ingredients. Add salt and blend for another 20 seconds. Mince the shallots and stir into the vinaigrette (do not blend the shallots, you are going to want the texture). Once the carrots are done,place them in a shallow serving dish. Pour the shallot vinaigrette on top of the carrots and finish with the torn mint, torn parsely and the toasted walnuts.

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