Roasted Carrots with Mustard Vinaigrette

Name: Roasted Carrots with Mustard Vinaigrette
Total time: 50 min
Yield: 4 serving
Ingredients: 1½ pounds medium carrots, scrubbed, halved lengthwise and cut diagonally into 2-inch pieces; 3 tablespoons extra-virgin olive oil, divided; ½ teaspoon ground pepper, divided; ¼ teaspoon salt, divided; 1 tablespoon Dijon mustard; 2 teaspoons cider vinegar; 1 large clove garlic, grated; 1 teaspoon honey; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh flat-leaf parsley

These Dijon roasted carrots pairs sweet, caramelized carrots with a tangy Dijon dressing for a simple side that feels elevated.

1½ pounds medium carrots, scrubbed, halved lengthwise and cut diagonally into 2-inch pieces
3 tablespoons extra-virgin olive oil, divided
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 large clove garlic, grated
1 teaspoon honey
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley