- 1 pound carrots, cut into 1-inch pieces
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed orange juice
- 1/4 cup Champagne vinegar
- 2 tablespoons honey
- 1 tablespoon minced shallots
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
- Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
- When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.