Name: Honey-Lemon Roasted Carrot Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Carrots, peeled and bias-sliced - 2 pounds; Olive oil, divided - 3 tablespoons; Garlic, sliced - 3 cloves; Lemon juice - 2 tablespoons; Honey - 2 teaspoons; Salt - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon; Arugula - 2 cups; Dried cranberries - ⅓ cup; Dry roasted sunflower seeds - 2 tablespoons; Shaved Parmesan cheese - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Honey-Lemon Roasted Carrot Salad

1. Carrots, peeled and bias-sliced - 2 pounds

2. Olive oil, divided - 3 tablespoons

3. Garlic, sliced - 3 cloves

4. Lemon juice - 2 tablespoons

5. Honey - 2 teaspoons

6. Salt - ¼ teaspoon

7. Freshly ground black pepper - ¼ teaspoon

8. Arugula - 2 cups

9. Dried cranberries - ⅓ cup

10. Dry roasted sunflower seeds - 2 tablespoons

11. Shaved Parmesan cheese - 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.