Garden Roasted Carrots & Sherry Vinaigrette
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Pre-heat your Challenger pan at 400f (just the bottom pan). Make the Sherry Vinaigrette.
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Remove carrot tops. Leave a few inches of stem if desired. Carrot tops are delicious!
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Place your carrots & onion in the hot Challenger pan. Watch your fingers.
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Drizzle light olive oil. Sprinkle S&P. Roast 20 min or until done. Depends on size of the carrots.
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Top herb goat cheese, nuts & dried cranberries. Drizzle vinaigrette. Sprinkle chopped carrot tops.
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For the full recipe https://afoodloverslife.com/garden-roasted-carrots-with-sherry-vinaigrette/
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Enjoy!
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Rainbow variety. The little ones are called Thumbelina - so adorable.
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