Roasted Carrots with Citrus Vinaigrette
['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.
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