A quick roast and a splash of vinaigrette, side dish completed.
1 bunch of purple carrots, peeled
|Roasted Purple Carrots with Dijon-Thyme Vinaigrette|
1 teaspoon olive oil
1/4 teaspoon fresh thyme
pinch of sea salt and pepper
1 teaspoon sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon pure maple syrup
1 Tablespoon olive oil
Preheat oven to 400F.
On a baking sheet lined with foil, toss carrots with salt and olive oil, and roast until tender, about 30 minutes.
In a small bowl, combine thyme, salt and pepper, vinegar, mustard, and maple syrup.
Whisk in olive oil.
Turn the warm carrots out to a serving dish, drizzle with vinaigrette and sprinkle with additional fresh thyme leaves.