Roasted Carrots with Herby Vinaigrette

Roasted Carrots with Herby Vinaigrette

Serves 4

1 shallot, thinly sliced

5 Tablespoons white wine vinegar, divided

2 lb. carrots

8 Tablespoons olive oil, divided

1/2 cup chopped fresh dill, plus more for garnish

1/2 cup chopped fresh cilantro, plus more for garnish

1/4 cup crumbled feta

Preheat oven to 400.  To a small bowl, add shallots and 3 Tablespoons vinegar.  Stir and set aside until ready to serve.

Peel and trim ends of carrots.  Slice into 2" pieces on a bias.  Place carrots on parchment-lined baking sheet and drizzle with 2 Tablespoons oil.  Season with salt and pepper and toss to coat.  Roast until tender 25-30 minutes (I had to roast an additional 15 minutes for a total of 45, tossed twice).

Meanwhile, to a medium bowl, add remaining 2 Tablespoons vinegar, remaining 6 Tablespoons oil, dill and cilantro.  Season and set aside until ready to serve.

Place carrots on a platter and drizzle vinaigrette over the top.  Toss to coat.  Strain shallots from vinegar and sprinkle over carrots.  Garnish with feta, dill and cilantro