This classic side will add a colorful pop to your holiday 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.
Ingredients
- 1 shallot, thinly sliced
- 5 tbsp white wine vinegar, divided
- 2 lbs carrots
- 8 tbsp olive oil, divided
- ½ cup chopped fresh dill, plus more to garnish
- ½ cup chopped fresh cilantro, plus more to garnish
- ¼ cup Frigo ® Crumbled Feta Cheese
Steps
- Preheat oven to 400°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.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- one pan
- vegetarian
- plant based
- Guiding Stars