Roasted Carrot Salad With Cumin Raisin Vinaigrette Recipe 475

ROASTED CARROT SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
• Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
• Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

ROASTED CARROT SALAD WITH CUMIN RAISIN VINAIGRETTE RECIPE - (4.7/5)

Steps:

• Make the vinaigrette and soak the raisins and shallot in the mixture while your carrots are roasting. This will plump up the raisins, and mellow out the shallots. Slice your carrots into 1/4 to 1/2-inch planks, horizontally. Lay them on a baking sheet and drizzle with olive oil and kosher salt. Roast at 425°F for about 15 minutes, turning over the carrots to caramelize both sides. They burn easily, so keep an eye on them. Plate the arugula and add the roasted carrots to the top of the greens. Spoon the dressing over the salad and season with some black pepper. Serve immediately and enjoy!

ROASTED CARROTS WITH VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
• Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
• Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.