Roasted Carrots with Vinaigrette | The Pioneer Woman Cooks | Ree Drummond

Roasted Carrots with Vinaigrette | The Pioneer Woman Cooks | Ree Drummond

Short Rib Sandwiches | The Pioneer Woman Cooks | Ree Drummond Making this tomorrow with the leftovers from my Short Rib dinner!  EXCITED!

Short Rib Sandwiches | The Pioneer Woman Cooks | Ree Drummond Making this tomorrow with the leftovers from my Short Rib dinner! EXCITED!

Twice Baked Potatoes | The Pioneer Woman Cooks | Ree Drummond

Twice Baked Potatoes | The Pioneer Woman Cooks | Ree Drummond

Cowboy Chopped Salad | Ree Drummond The Pioneer Woman

Cowboy Chopped Salad | Ree Drummond The Pioneer Woman

Super Bowl Food! | The Pioneer Woman Cooks | Ree Drummond

Super Bowl Food! | The Pioneer Woman Cooks | Ree Drummond

This rich sauce, made with cream and Scotch Whisky is the prefect companion to Haggis and Clapshot on Burns Night. The subtle smoky notes from the Whisky are perfect with the richness of Haggis. Se...

This rich sauce, made with cream and Scotch Whisky is the prefect companion to Haggis and Clapshot on Burns Night. The subtle smoky notes from the Whisky are perfect with the richness of Haggis. Se...

Roasted Carrots with Vinaigrette | The Pioneer Woman      1/4 cup Olive Oil      2 Tablespoons Olive Oil      2 Tablespoons White Wine Vinegar 1 Tablespoon Dijon Mustard      1 Tablespoon Minced Garlic      3 sprigs Fresh Thyme, Leaves, minced      1 sprig Fresh Rosemary, Leaves, minced  5 pounds Carrots, Trimmed And Peeled     Salt And Pepper, to taste

Roasted Carrots with Vinaigrette | The Pioneer Woman 1/4 cup Olive Oil 2 Tablespoons Olive Oil 2 Tablespoons White Wine Vinegar 1 Tablespoon Dijon Mustard 1 Tablespoon Minced Garlic 3 sprigs Fresh Thyme, Leaves, minced 1 sprig Fresh Rosemary, Leaves, minced 5 pounds Carrots, Trimmed And Peeled Salt And Pepper, to taste

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