Description
Hello, flavor enthusiasts! If you’re looking for a side dish or light meal that checks all the boxes—vibrant, healthy, and utterly delicious—then you’ve come to the right place. Roasted Carrot Salad is a blend of sweet, caramelized carrots, crispy greens, and a zesty dressing that will brighten up any table.
Ingredients
For the Carrots:
- 500 g carrots – approx. 5 medium – washed and peeled, tops trimmed
- 2 tablespoon extra virgin olive oil
For the Dressing and Garnish:
- 1 tablespoon extra virgin olive oil
- 2 tablespoon slivered almonds– or pine nuts
- 1 small red onion – thinly sliced
- 5 teaspoon white wine vinegar – or to taste
- 1 ½ tablespoon pure maple syrup
- 2 tablespoon dried currants
- ¼ cup fresh mint – finely sliced – lightly packed
- sea salt and freshly ground black pepper
Instructions
-
Preheat your oven to 200 Degrees C (390 F).
-
Using a sharp knife, on a strong diagonal, slice the carrots about 3 mm (⅛ inch) thick.
-
Place in a medium-sized bowl and toss with 2 tablespoons of the extra virgin olive oil. Season with sea salt and freshly ground black pepper.
-
Place onto a baking tray in a single layer which is lined with non-stick baking paper and bake for 15-20 minutes, turning the carrots once or twice, until they are tender and the edges slightly charred.
-
Place the carrot in a large, shallow serving dish.
-
Meanwhile, add the slivered almonds to a non-stick frying pan, and over medium heat, toss or stir them until they are light golden brown. Immediately turn them into a small bowl to stop them toasting further in the residual heat of the frying pan.
Wipe the frying pan with a piece of paper towel.
-
Using the same pan, add the remaining 1 tablespoon of olive oil and the thinly sliced red onion.
Cook the onion over low-medium heat until it has softened. Turn off the heat.
-
Add the white wine vinegar, maple syrup and currants to the frying pan and stir to combine.
Pour the dressing over the carrots and toss gently to combine.
-
Check to see if the salad requires more seasoning and if you are happy with the sweet/sour balance. If you prefer more acidity, add an additional teaspoon of vinegar.
Stand for 2 hours if possible, to allow the flavours to develop.
Before serving, toss the mint through the salad and sprinkle with the slivered almonds.
- Prep Time: 20
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 2300
- Sugar: 16g
- Fat: 13g
- Saturated Fat: 2g
- Fiber: 5g
- Protein: 3g