Serves one to two
Ingredients
•A bunch of purple carrots (purple carrots tend to be smaller than orange carrots found in the grocery store)
•A large clove of garlic, unpeeled
•One and a half tablespoons champagne wine or white wine vinegar, divided
•Three to four tablespoons extra-virgin olive oil
•Fresh rosemary sprigs
•Sea salt and fresh-ground black pepper
1. Preheat the oven to 350 degrees Fahrenheit. Peel carrots and trim any carrot greens, if needed. In a baking tray or pan mix together one tablespoon of champagne or white wine vinegar, three tablespoons or so of olive oil, and add in the carrots, garlic, and rosemary. Season with the salt and pepper.
2. Roast in the oven for thirty to thirty-five minutes, or until carrots are roasted but still fairly firm, and rosemary is crispy. Set carrots aside and make the dressing by squeezing out the garlic clove into the bottom of the roasting tray, adding in a half tablespoon of champagne or white wine vinegar, a dab of extra-virgin olive oil, if needed, and stirring. Pour over carrots or return carrots to baking tray, and serve hot.
