Roasted Carrots with Vinaigrette #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Our host for this month's event is Sneha of Sneha's Recipes. 

See all of our recipes for today's Foodie Extravaganza Event - National Carrot Day:

Carrot Fries From Magical Ingredients 
Carrot Salad with Feta and Pistachios From A Day in the Life on the Farm 

Duck-fat Roasted Carrots and Parsnips From Food Lust People Love 

French Carrot Slaw From Palatable Pastime
Gajar Halwa With Khoya/Mawa From Sneha's Recipe 

Pasta Salad with Roasted Carrots and Kale From Karen's Kitchen Stories 

Roasted Carrots with Vinaigrette From Making Miracles 

This is a quick and easy way to change up your oven roasted carrots - and you can go in any direction you want; use any vinaigrette or oil based dressing to drizzle over and complement whatever dish you're serving these alongside! I love, love roasted carrots and am always happy to find new ways to slightly change things up!

For this version I used a Greek vinaigrette I had in the refrigerator that I've been a little bit obsessed with lately. It's one of my very favorite flavor profiles for salads. After tossing these carrots in it, I wanted to add some crumbled feta as well. 

Roasted Carrots with Vinaigrette

Ingredients

1 lb carrots, peeled and diced into thin (uniform) pieces

1 - 2 TBS olive oil

1/2 tsp salt

1/4 tsp black pepper

1 - 2 TBS vinaigrette / dressing

Directions

1. Preheat the oven to 475 degrees. Toss the carrot pieces with 1-2 TBS of olive oil on a baking sheet. Sprinkle with the salt and pepper and toss to evenly coat.
2. Roast the carrots in the pre-heated oven 15 minutes or until tender.
3. When carrots are roasted, drizzle with your preferred vinaigrette and serve. (I used a Greek vinaigrette!)

Recipe inspired by Pioneer Woman