From Melissa Clark’s COOK THIS NOW, I didn’t change it much at all (OK, I eliminated a few bowls along the way) and it was a big hit at our latest FCA. My only suggestion: ours was beautiful with purple and orange carrots. To keep such carrots’ color, don’t peel them, but scrub very well. Then, roast them on separate pans so the colors don’t mix.
1 lb. carrots, scrubbed or peeled, and cut into ½ “ rounds
1 ½ tablespoons plus 2 teaspoons EVOO
salt & pepper
2 teaspoons honey
¼ cup sliced almonds
about 8 cups baby arugula, washed and spun dry
1 ½ teaspoons freshly squeezed lemon juice
salt & pepper
Preheat the oven to 400. Toss together carrots, 1 ½ tablespoons EVOO, ½ teaspoon salt and ¼ teaspoon pepper on a large rimmed baking sheet, then spread out in one layer. Roast, stirring occasionally, for 25 minutes.
In a small bowl, whisk together the honey, 2 teaspoons EVOO, 1 teaspoon water and a couple pinches of salt. In a small baking pan, toss together almonds with 1 ½ teaspoons of the honey mixture and spread out evenly (though they will stick together a bit).
Once carrots have roasted for 25 minutes, pour the remaining honey mixture over them and toss to coat. Roast carrots and almonds for another 5 – 7 minutes, until almonds are golden and carrots are tender. Remove and cool completely. (Can be done several hours ahead and stored at room temperature.)
For the dressing, whisk together the lemon juice and ½ teaspoon each salt and pepper. Whisk in ¼ cup EVOO until fully incorporated.
In a large bowl, toss together the greens with half of the dressing. Fold in carrots and almonds, drizzle on more dressing to taste and toss gently.
Printable version here: HONEY ROASTED CARROT SALAD