Ingredients
- 2 lbs rainbow carrots or regular carrots, peeled and cut
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup dried cranberries
- 3 ounces goat cheese, crumbled
- 1/2 tsp thyme
Vinaigrette
- 3 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp white vinegar
- 1 tbsp honey
- 1 garlic clove, minced
Method
- In a heavy bottom skillet add carrots, olive oil, salt, pepper, and 1/4 tsp of thyme. Roast in a preheated oven at 425 degrees for 20-25 or until carrots are fork tender
- In a mason jar add all the vinaigrette ingredients together and shake well until all ingredients are incorporated. Pour vinaigrette over roasted carrots and stir until incorporated
- Top with dried cranberries, crumbled goat cheese and remaining 1/4 tsp thyme