Go Back
–+ servings
roasted carrots and peas
Print

Roasted Carrots and Peas with Shallot Vinaigrette

This gorgeous side dish features sweet, roasted carrots and bright green peas in a tangy shallot vinaigrette.
Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian
Keyword champagne vinaigrette, roasted vegetables, shallot vinaigrette
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 158kcal
Author Robin Miller

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

Nutrition

Calories: 158kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 59mg | Potassium: 309mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10469IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg