Roasted Carrot Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden-roasted carrots with nuts and herbs. The carrots' gentle sweetness goes well with the nutty flavor of the nuts and the bright tang of…
This salad pairs golden-roasted carrots with nuts and herbs. The carrots' gentle sweetness goes well with the nutty flavor of the nuts and the bright tang of balsamic. It's lovely for a light lunch or as a side at dinner.
Salads & light · 25 minutes to cook
Tips: Cut the carrots into similar-sized pieces so they cook evenly.
Tips: Toast the walnuts in a pan for 1–2 minutes before adding them to bring out their nutty aroma.
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Ingredients (1 serving)
- Carrot — 150 g
- Walnuts — 10 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Rosemary — 0.5 tsp
- Salt — 0.3 g
- Ground black pepper — 0.2 g