This recipe can also include golden and red baby beets as well as a red onion, cut in wedges. The mix of the vegetables taste delicious but the carrots on their own are just as good. We served it with marinated feta that is made from feta, sun-dried tomatoes, kaffir-lime leaves and a little organic lemon peel. Divine.
1 lb carrots
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp honey
1 tsp dijon mustard
1/4 cup loosely packed fresh mint leaves
Salt and pepper
Preheat oven to 400 degrees F.
Whisk together olive oil, red wine vinegar and honey in a small bowl. Season to taste.
Wash and trim carrots.
Line on a baking sheet and sprinkle half of the dressing as well as a pinch of salt on top. Toss to coat.
Roast 45 minutes or until carrots are tender. Cool slightly.
Cut larger carrots in half, lengthwise.
Stir mustard into remaining dressing.
Arrange carrots on a platter, top with mint and remaining dressing.