Honey-Roasted Carrot Salad

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

Ingredients

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.

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