Roasted baby carrots drizzled with a sweet and tangy dijon vinaigrette. The perfect spring vegetable side dish!

1.5 pounds baby carrots

1/4 cup plus 2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1-2 teaspoons sugar

1 clove garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1-2 tablespoons fresh chopped parsley, for garnish

Preheat oven to 475 degrees. Spread the carrots on a large baking sheet and toss with 2 tablespoons of the olive oil, plus the salt and pepper.
Bake, stirring once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
In a small bowl, add the vinegar, mustard, garlic, thyme, rosemary, and the remaining 1/4 cup olive oil and whisk until well combined.
Transfer the cooked carrots to a dish or platter, then drizzle with the vinaigrette. Serve warm, or at room temperature.