Name: Roasted Carrot Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Carrots, peeled and thinly sliced on the diagonal - 2 pounds; Slivered almonds - ½ cup; Garlic, minced - 2 cloves; Extra-virgin olive oil - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Honey - 1 teaspoon; Cider vinegar - 1 tablespoon; Dried cranberries - ⅓ cup; Crumbled Danish blue cheese - 1 (4 ounce) package; Arugula - 2 cups

Ingredients for - Roasted Carrot Salad

1. Carrots, peeled and thinly sliced on the diagonal 2 pounds

2. Slivered almonds ½ cup

3. Garlic, minced 2 cloves

4. Extra-virgin olive oil ¼ cup

5. Salt and ground black pepper to taste ¼ cup

6. Honey 1 teaspoon

7. Cider vinegar 1 tablespoon

8. Dried cranberries ⅓ cup

9. Crumbled Danish blue cheese 1 (4 ounce) package

10. Arugula 2 cups

How to cook deliciously - Roasted Carrot Salad

1 . Stage

Preheat an oven to 400 degrees F (200 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.