- 4-5 large carrots, cleaned and peeled, cut into small sticks
- 2 tbsp of balsamic vinegar
- 2 tbsp + 1 tsp of olive oil (divided)
- 1/2 tsp of Dijon mustard
- 1 small clove of garlic, minced
- Sea salt to taste
Peel and cut carrots into sticks. Toss the carrot sticks in 1 teaspoon of olive oil then season with sea salt to taste. Place on a baking dish or baking sheet coated with olive oil cooking spray.
Roast in the oven until golden brown, 20-25 minutes.
While the carrots are cooking, combine the balsamic vinegar, remainder of the olive oil, Dijon, and garlic in a small bowl. Mix thoroughly with a whisk.
Once you remove the carrots from the oven, pour the vinaigrette directly into the baking dish and stir, making sure to coat all carrots evenly. Enjoy.