Make an addicting dressing with Whiskey Vinegar! This dressing is great over salads and amazing as a finishing touch over roasted or grilled vegetables. In this recipe, we pair it with simple, yet delicious, roasted carrots.
5 - 6 Servings
15 minutes
Oven Roasted Carrots with Whiskey Vinaigrette
Ingredients
1\/2 cup
Puglia Extra Virgin Olive Oil
1\/3 cup
Whiskey Vinegar
2 tbsp
Maple syrup
1 tbsp
Dijon mustard
1 tsp
Minced garlic or shallots
2 lbs
Carrots (washed, peeled, and cut if large)
2 tbsp
Roasted Garlic Grapeseed Oil
1 tsp
Salt
Pepper to taste
Chopped parsley (for garnish)
Preparation
- Preheat oven to 425°F and line a baking sheet pan with parchment paper.
- Toss the carrots in the grapeseed oil, 1 tsp salt, and pepper to taste.
- Pour onto prepared baking sheet. Arrange carrots in a single layer. Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store-bought carrots. Cook until the carrots are tender when pierced with a fork.
- While the carrots bake, put the EVOO, whiskey vinegar, maple syrup, dijon mustard, and minced garlic/shallots in a mixing bowl. Whisk until combined. Add salt and pepper to taste.
- Remove the carrots and drizzle with the Maple Whiskey Vinaigrette. Use the leftover dressing for salads or other roasted/grilled vegetables. Garnish the carrots with parsley and serve hot.
