These roasted carrots have a tangy dressing and are a gorgeous and colorful side side to all sorts of meals from holiday feasts to weeknight dinners. Serve warm or room temp!
Slice the carrots in half lengthwise. Place them on a rimmed baking sheet. Drizzle over 2 tablespoons of the olive oil, sprinkle them with salt and pepper, and toss the carrots so they are well coated with the oil. Spread them out in a single layer. Roast for about 20 minutes until they are tender but not soft, and browned along the edges.
While the carrots are roasting , stir together the remaining 3 tablespoons olive oil, tapenade, and lemon juice. Let the carrots cool to warm or room temperature, then drizzle the with Tapenade Dressing, toss, sprinkle with the parsley, and serve.
Notes
These can be served at room temperature or warm, making them a wonderfully flexible side dish. I basically think most, if not all, roast vegetable side dishes are appealing at room temperature, and I love how that offers up so many make ahead possibilities. Incredibly useful for entertaining and holiday dinners. And always beautiful—if you are ever in doubt about how to beautify a dinner party or buffet table, a platter of roasted vegetables is always a good call.