Roasted Carrots and Peas with Shallot Vinaigrette
This gorgeous side dish features sweet, roasted carrots and bright green peas in a tangy shallot vinaigrette. It makes an excellent appetizer, side dish, or complete meal when tossed with chicken, shrimp, or plant-based protein.
I used the shallot vinaigrette two ways in this recipe. First, it’s used to coat the carrots before roasting. As the vegetable cooks, the shallots soften, sweeten, and caramelize. Next, the carrots and peas are tossed with the uncooked vinaigrette, which gives the dish a bright, sharp finish.
Feel free to swap in your favorite vegetables here. Instead of whole carrots, try baby carrots, turnips, rutabaga, or parsnips. To replace the peas, try corn, green beans, or mixed frozen vegetables. Note that the frozen vegetables don’t require cooking; they simply reheat with the roasted carrots.
Roasted Carrots and Peas with Shallot Vinaigrette
Ingredients
For the Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon champagne vinegar, or white wine vinegar
- 1 shallot, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or agave
- Salt and black pepper
For the Vegetables
- 4-5 carrots, peeled and cut into 2-inch pieces
- 1 cup frozen peas, kept frozen until ready to use
Instructions
- Preheat the oven to 400 degrees.
- To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, shallot, Dijon mustard, and honey. Season with salt and pepper.
- Arrange the carrots in a shallow baking dish. Add about half of the shallot vinaigrette and toss to coat.
- Roast for 15 to 20 minutes, until the carrots are tender and golden brown, stirring halfway through cooking.
- Add the peas and remaining shallot vinaigrette to the carrots and toss to combine.
- Season to taste with salt and pepper