I was up at my grandmother’s Farm last weekend, a house on top of a hill in Northumberland county. It has fields, forests, streams, a vegetable garden, and several recently defunct bee hives. There aren’t any bees at the Farm anymore, but the hives are still there – you can see them from the road this time of year, before the leaves have had a chance to block them out. There’s still some Farm-made honey in the pantry, too, so when I was flipping through Melissa Clark’s cookbook back in Toronto, this recipe jumped out. Honey-roasted what? Tell me more.
This is another good salad for the chopping-avoidant – the carrots & nuts are the only things you need to take a knife to. And thanks to the honey, you also caramelize them – so this salad is good for the sweet-toothed among you, too. I loved the nuts & the arugula, but this could be done more cheaply by omitting the almonds & using bunched spinach instead of the more expensive boxed baby leaves.
Honey-Roasted Carrot Salad
adapted slightly from Cook This Now
1 lb carrots (about 5 medium), trimmed, peeled, & sliced into 1/2-inch rounds
1 1/2 tbsp plus 2 tsp olive oil, divided
1/2 tsp plus 1 large pinch salt, divided
1/4 tsp pepper
2 tsp honey
1/4 cup almonds, chopped
1 small box of baby arugula (about 8 cups)
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1. Toss carrots with 1 1/2 tbsp olive oil, 1/2 tsp salt & 1/4 tsp pepper. On a baking sheet lined with parchment paper, distribute carrots evenly, flat-side down. Roast at 400 degrees for 25 minutes, stirring occasionally.
2. While carrots are roasting, make the honey drizzle: whisk honey with 2 tsp oil, 1 tsp water, & a large pinch of salt. Set aside. Make the vinaigrette by whisking the lemon juice with salt, pepper & olive oil. Set aside.
3. When the carrots have roasted their 25 minutes, bring them out and add the chopped almonds to the pan. Drizzle carrots & almonds with the honey mixture, and stir to coat. Return to the oven for another 5 minutes, watching that the nuts don’t burn. At this point, the carrots should be tender, the nuts golden. Remove from the oven to cool completely.
4. Place the arugula in a large bowl with the carrots & almonds; drizzle with vinaigrette, toss, & serve.