Roasted Spiced Carrot Salad with Arugula
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Roasted Spiced Carrot Salad with Arugula
Rated 5.0 stars by 1 users
Category
Healthy, Easy, One Pan
Servings
4-6
This refreshing twist on roasted carrots transitions perfectly from fall to spring.
Ingredients
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1 ½ lbs carrots, scrubbed, trimmed (thin carrots work best here)
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1 tablespoon Fustini’s Gremolata Olive Oil
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1 tablespoon Fustini’s Maple Balsamic
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1 teaspoon Fustini’s Garlic rub spice blend
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Few handfuls of arugula
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Garnish: chopped pistachios, chili flakes, parsley, Fustini’s Maple balsamic drizzle, Pyramid flake sea salt
Directions
Preheat the oven to 425 degrees F.
Cut carrots so they are roughly equal in width- leaving thinner ones whole. Place in a bowl and toss with olive oil, maple balsamic, salt, pepper, cumin, coriander, and paprika, coating well.
Spread out on a parchment line sheet pan, and roast until fork-tender at the thickest park, 20-30 minutes. When done, toss gently with arugula and garnish with garnishes of your choice and serve.