Roasted Carrots with Vinaigrette

Step 1Preheat the oven to 475˚F. Cut the carrots lengthwise into quarters, then cut into 2- to 3-inch pieces on the diagonal. Spread out on 2 baking sheets. Toss with 2 tablespoons of the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper. Roast, tossing once or twice, until the carrots are tender and browned around the edges, about 15 minutes, rotating and switching the pans halfway through the baking time.

Step 2Meanwhile, combine the vinegar, mustard, rosemary, thyme, garlic, and the remaining ¼ cup olive oil and ¼ teaspoon each salt and pepper in a jar. Put on the lid and shake to combine.

Step 3Transfer the carrots to a platter and drizzle all over with the vinaigrette.