Rosemary Roasted Carrot Salad

Name: Rosemary Roasted Carrot Salad
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 12 oz. carrots (about 5 medium), cut into pieces; 2 cloves garlic, smashed and peeled; 1 tbsp. fresh rosemary, chopped; 1 tbsp. plus 2 tsp olive oil, divided; Kosher salt and pepper; 1/2 lemon; 1 small bunch arugula, thick stems discarded (or 4 cups baby arugula and/or spinach)

Serve this side all winter.

By Kate MerkerPublished: Jan 4, 2022

Be the first to review!

Mike Garten

Yields:

2 serving(s)

Total Time:

30 mins

Cal/Serv:

185

Jump to recipe

Brighten up sweet roasted carrots with lemon and peppery arugula.

Advertisement - Continue Reading Below

Ingredients

12 oz.
carrots (about 5 medium), cut into pieces
2
cloves garlic, smashed and peeled
1 Tbsp.
fresh rosemary, chopped
1 Tbsp.
plus 2 tsp olive oil, divided
Kosher salt and pepper
1/2
lemon
1
small bunch arugula, thick stems discarded (or 4 cups baby arugula and/or spinach)

Directions

1. Step 1Heat oven to 425°F. On rimmed baking sheet, toss carrots, garlic and rosemary with 1 tablespoon oil, then 1/2 teaspoon each salt and pepper. Arrange in single layer; add lemon, cut side down, to 1 corner; and roast until carrots are just tender, 15 to 20 minutes. Let cool on pan 10 minutes.
2. Step 2Squeeze 1 tablespoon roasted-lemon juice into large bowl. Stir in remaining 2 teaspoons oil and a pinch each of salt and pepper. Toss with arugula and then carrots.

NUTRITIONAL INFORMATION (per serving): About 185 calories, 12 g fat (1.5 g saturated), 3 g protein, 660 mg sodium, 19 g carbohydrate, 5 g fiber

GH Test Kitchen Tip: Swap out the carrots for your favorite root vegetable, like sweet potatoes or parsnips.

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below