Roasted Carrots with Olive-Mint Dressing

 Roasted Carrots pictured in the middle

2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 pound carrots, peeled and cut into round discs
1 garlic clove, minced
2 tablespoons Kalamata olives, pitted and chopped
1 tablespoon capers
2 tablespoons fresh mint, chopped
2 tablespoons raw unsalted macadamia nuts, coarsely chopped

Roast the carrots in the oven in half the olive oil until al-dente at 350°F. Meanwhile mix the remaining ingredients together in a bowl. Once the carrots are out of the oven, toss the carrots in the mixture and serve.

Recipe adapted from Susie Middleton