Friday, September 26, 2014

Roasted Purple Carrots with Dijon-Thyme Vinaigrette

The CSA delivered a bunch of purple carrots, I wonder if the darker skin has the same nutrient properties of blueberries? The core is orange and the skin a deep purple.
A quick roast and a splash of vinaigrette, side dish completed.

1 bunch of purple carrots, peeled
Roasted Purple Carrots with Dijon-Thyme Vinaigrette
1/2 teaspoon salt
1 teaspoon olive oil

Dijon-Thyme Vinaigrette

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.

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