ROASTED HEIRLOOM CARROTS WITH CHARRED SCALLION VINAIGRETTE

Ingredients

2 bunches heirloom carrots, cleaned and peeled

1 tablespoon olive oil

salt and pepper

DRESSING:

5 scallions

1 teaspoon dijon mustard

1 tablespoon red wine vinegar

1/4 teaspoon crushed red pepper

2 tablespoons olive oil

Directions

Preheat oven to 425F.

Place carrots on a rimmed baking sheet. Drizzle olive oil over the carrots and season with salt and pepper.

Bake for 20-25 minutes, shaking the pan half way through. Carrots are lightly browned and tender.

While the carrots are cooking, prepare the dressing. On a BBQ or grill pan over medium high heat, add the scallion. Cook until scallions are charred all over, about 5-7 minutes.

Place scallion in a blender with mustard, red wine vinegar, olive oil, and crushed red pepper. Season with salt and pepper. Blend until the vinaigrette is fully emulsified.

When the carrots are finished baking, place them on a serving plate and drizzle vinaigrette over the top. Serve warm.