Name: Roasted Carrots with Dijon Balsamic Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 7-8 whole carrots with the stem left on; ½ tsp salt; ½ tsp pepper; ½ Tablespoon garlic powder; 1 Tablespoon olive oil; ¼ cup JOI nut base; 2 Tablespoons balsamic vinegar; 3 Tablespoons dijon mustard; ½ tsp salt (for the dressing, plus extra for seasoning the carrots); ½ tsp pepper (for the dressing, plus extra for seasoning the carrots); ¼ cup water; Parsley stems (optional) or carrot stems, for garnish

Roasted Carrots with Dijon Balsamic Dressing

Apr 19, 2021| By JOI team

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Apr 19, 2021| By JOI team

Roasted Carrots with Dijon Balsamic Dressing

Looking for a fun Springtime side dish or appetizer? Look no further! These roasted whole carrots with a delicious dijon dressing will surely steal the show at your next dinner.

The trick to this elegant side dish is saving the stems of the carrots to serve alongside the final dish. However, if you cannot find carrots with the stem, simply grab a bunch of parsley to use in its place.

Roast the carrots with some delicious seasoning and finish it off with a decadent drizzle of Dijon Balsamic Dressing and you will easily impress all of your dinner guests. Serve the carrots whole or chop them up for easy eating.

Roasted Carrots with Dijon Balsamic Dressing

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Image of Roasted Carrots with Dijon Balsamic Dressing

Ingredients

7-8 whole carrots with the stem left on
½ tsp salt
½ tsp pepper
½ Tablespoon garlic powder
1 Tablespoon olive oil
¼ cup JOI nut base
2 Tablespoons balsamic vinegar
3 Tablespoons dijon mustard
½ tsp salt (for the dressing, plus extra for seasoning the carrots)
½ tsp pepper (for the dressing, plus extra for seasoning the carrots)
¼ cup water
Parsley stems (optional) or carrot stems, for garnish

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Directions

Preheat your oven to 425F degrees
Trim the stems off of the carrots and set aside. Place the carrots on a baking sheet.
Drizzle with olive oil and sprinkle to season with salt, pepper, and garlic powder. Toss.
Roast the carrots for 25-30 minutes until tender and dark in color.
While the carrots roast, whisk together in a small bowl the JOI, balsamic vinegar, dijon mustard, salt, pepper, and water to make the dressing.
On a serving platter, arrange the carrot stems or parsley in a fan shape.
When the carrots are done, carefully place them on the carrot stems and drizzle with the dijon balsamic dressing.
Enjoy!

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