vinaigrette Archives

Roasted Red Pepper Vinaigrette

I used jarred roasted red peppers instead of roasting my own, but either will work.

Course Salad Dressing

Cuisine American

Keyword roasted red pepper, vinaigrette

Prep Time 5

Cook Time 5

Servings

Calories 104kcal

Instructions

Place the peppers, garlic and vinegar into a food processor.
With the processor on, drizzle in the honey and oil. Process until smooth.
Stop and taste. Add salt and pepper as desired. Process a little longer. Serve.

Nutrition

Nutritional values are approximate.

Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming. It uses ingredients I usually have on hand (if you don’t have a fresh lemon, you can skip the zest, or use a bit of lemon pepper).

Steamed Carrots with Lemon-Dill Vinaigrette

Steamer Basket Stainless Steel Vegetable Steamer Basket Folding Steamer Insert for Veggie Fish Seafood Cooking, Expandable to Fit Various Size Pot (5.1″ to 9″)

Also try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!

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Steamed Carrots with Lemon-Dill Vinaigrette

This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Course Side

Cuisine American

Keyword carrots, dill, lemon, vinaigrette

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 105kcal

Ingredients

1 medium lemon zested and juiced
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
⅓ cup extra-virgin olive oil
3 tablespoons dill fresh, chopped, or 3 teaspoons dried, crumbled
½ teaspoon kosher salt
3 pounds carrots medium-sized

Instructions

In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
While still whisking, slowly pour in the olive oil. Whisk until smooth.
Whisk in the dill, salt and lemon zest.
Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of ‘bite’.
Place carrots in a large bowl or pan and drizzle with the vinaigrette. Toss to coat and let set for 5 minutes to absorb the dressing.