Roasted Carrot Salad recipe - ingredients, nutrition and when to eat it
A warm salad of roasted carrots served with leafy greens and nuts. The carrots’ natural sweetness pairs well with crunchy nuts and tangy balsamic dressing.
A warm salad of roasted carrots served with leafy greens and nuts. The carrots’ natural sweetness pairs well with crunchy nuts and tangy balsamic dressing. It’s a lovely choice for a light lunch or dinner.
Vegetables · 30 minutes to cook
Tips: Cut the carrots to a similar thickness so they cook evenly.
Tips: If you prefer, heat a pan over medium-low heat and roast the carrots for 10–12 minutes, turning them as they cook, instead of using the oven.
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Ingredients (1 serving)
- Carrot — 1 pc
- Baby greens — 1 handful
- Almond — 1 Tbsp
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Salt — 0.1 tsp