Ingredients
>
1 shallot, thinly sliced
>
5 tbsp white wine vinegar, divided
>
2 lbs carrots
>
8 tbsp olive oil, divided
>
1/2 cup chopped fresh dill, plus more to garnish
>
1/2 cup chopped fresh cilantro, plus more to garnish
>
1/4 cup crumbled feta
Steps
1
Preheat oven to 400°F. To a small bowl, add shallots and 3 tablespoons vinegar. Stir and set aside until ready to serve.
2
Peel and trim ends of carrots. Slice into 2” pieces on a bias. Place carrots on a parchment-lined baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper and toss to coat. Roast until tender, 25 to 30 minutes, stirring halfway through cooking.
3
Meanwhile, to a medium bowl, add remaining 2 tablespoons vinegar, remaining 6 tablespoons oil, dill and cilantro. Season with salt and pepper. Whisk to combine and set aside until ready to serve.
4
Place carrots on a serving platter and drizzle vinaigrette over top. Toss to coat. Strain shallots from vinegar and sprinkle over carrots. Garnish with feta, dill and cilantro.
