Ingredients for - Honey-Lemon Roasted Carrot Salad
1.
Carrots, peeled and bias-sliced 2 pounds
10.
Dry roasted sunflower seeds 2 tablespoons
How to cook deliciously - Honey-Lemon Roasted Carrot Salad
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C).
2 . Stage
Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
3 . Stage
Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
4 . Stage
Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.
Recipe information
Cooking:
15 min.
Servings per container:
6
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