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Home » Recipe Index » Salads

Roasted Carrot Salad

Published: Sep 30, 2022 · Updated: Feb 25, 2023 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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This sweet and sour Roasted Carrot Salad is a great example of taking the humble carrot and transforming it into a special dish. The sliced carrots are roasted in the oven until tender and their edges begin to caramelise, then tossed in a simple sweet and sour dressing. Topped with toasted slivered almonds for crunch and sliced mint for freshness, this Sweet and Sour Carrot Salad is so easy and delicious.

Round white dish of carrot salad, garnished with slivered almonds and mint leaves.
Jump to:
  • Why you’ll love this recipe:
  • Ingredients in this recipe:
  • How to make Roasted Carrot Salad:
  • What is Agrodolce?
  • Tips for success and FAQs:
  • Variations and substitutions:
  • Serving suggestions:
  • More delicious recipes for you to try:
  • Roasted Carrot Salad
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Why you’ll love this recipe:

This beautiful Roasted Carrot Salad is sure to please your family and friends.

It will also simplify your entertaining as it is suitable for many people with specific dietary requirements, being gluten-free and vegan.

You will love this Roasted Carrot Salad because:

  • It is an economical dish made from readily available ingredients.
  • Roasting vegetables is a great way to enhance their flavour.  
  • You are not restricted by the season; carrots are available year-round.
  • It is a perfect accompaniment to roast meats, chicken or fish.
  • You can make a delicious, meat-free lunch by adding chickpeas or feta and serve with crusty bread.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Ingredients in this recipe on a white marble background.

Carrots – I use medium to large size carrots.

Extra virgin olive oil – for the best flavour and nutritional benefit. Use the best olive oil that you have.

Slivered almonds – add textural contrast. Pine nuts also work well.

Red onion – they are perfect for salads. Their flavour is milder than brown onions and they are sweeter than white onions.

White wine vinegar – for acidity.

Maple syrup – for a sweet element, we add pure maple syrup.

Dried currants – they are the tiny, black, dried fruit of a small, sweet, seedless grape and are not the same as the bush-grown berry which is also called a currant. You could use sultanas/golden raisins as a substitute.

Sea salt and freshly ground black pepper – to season the dish to your taste.

Fresh mint – adds bright, fresh colour and flavour. You could also use parsley.

How to make Roasted Carrot Salad:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - slicing the carrots and the carrots on a baking tray ready to be roasted.

1 – Prepare your carrots:
Using a sharp knife, slice the prepared carrots on the diagonal about 3 mm (⅛ inch) thick.

2 – Roast your carrots:
Place in a medium-sized bowl and toss well with extra virgin olive oil, then season with salt and black pepper.

Place onto a baking tray lined with non-stick baking paper and bake for 15-20 minutes, until they are tender and the edges slightly charred.

Turn the carrots into a large, shallow serving dish.

Steps 3-4 of preparing this recipe - toasting the almonds in a pan and cooking the onions in a pan.

3 – Toast the almonds:
Add the slivered almonds to a non-stick frying pan, and over medium heat, toss or stir them until they are light golden brown. Set aside.

4 – Prepare the dressing:
Wipe the frying pan with a piece of paper towel and add the remaining olive oil and thinly sliced red onion. Cook over low-medium heat until it has softened. Turn off the heat.

Add the vinegar, maple syrup and currants to the frying pan and stir to combine.

Pour the dressing over the carrots and toss gently. Check to see if the seasoning is to your taste.

Stand for 2 hours, if possible, to allow the flavours in the Roasted Carrot Salad to develop. Before serving, toss finely sliced mint through the salad and sprinkle with the slivered almonds.

Round white dish of carrot salad, garnished with slivered almonds and mint leaves.

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What is Agrodolce?

Agrodolce is an Italian sweet and sour condiment, sauce or dressing, believed to have originated in Sicily. In Italian, “agro” means sour and “dolce” means sweet.

The sour element is often red or white wine vinegar, although occasionally balsamic is used. The sweet element may be sugar, honey, or, as we have used here, maple syrup. It will often have the addition of nuts, fruit and herbs.
 
The combination of sweet and sour ingredients perfectly complements roasted vegetables or main courses.

Tips for success and FAQs:

When making a dish from such simple ingredients, I recommend that you use the best quality for maximum flavour.  The carrots should be crisp and fresh and the olive oil the best that you have.

How should I select carrots?

When buying carrots, look for those that are crisp and firm with a vibrant colour. Avoid any that have signs of small, hair-like roots as this is a sign of age. If they still have their leaves attached, this is a great way to determine age. The leaves should be vibrant green, not dull and limp. Fresh carrots are sweeter than older ones.

Should I serve the Roasted Carrot Salad hot or cold?

I like to serve this Roasted Carrot Salad while it is still slightly warm or at room temperature. If it has been refrigerated, it is best to take it from the fridge to bring it to room temperature as the flavours are dulled if served chilled.

Can I make the salad in advance?

Yes, in fact, it benefits from being made at least 2 hours ahead for the flavours to develop. You can make it a day ahead of time; just store it in an airtight container in the fridge. Bring it to room temperature and add the sliced mint and toasted almond slivers just before serving.

How long can I store leftovers?

Store them in an airtight container in the fridge for up to 3 days.

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Variations and substitutions:

Mint – If you prefer, you could use finely chopped Italian Parsley.

Slivered Almonds – pine nuts would be a great substitute.

Dried currants – use sultanas/golden raisins or dried cranberries instead.

Carrots – multi-coloured carrots would make an attractive salad.

Optional additions – rocket/arugula, crumbled feta cheese or chickpeas.

Round white dish of carrot salad, with fork lifting up some salad.

Serving suggestions:

This lovely Roasted Carrot Salad is delicious served alongside:

  • Our Perfect Roast Chicken or Spatchcock Chicken
  • Crispy Chicken Thighs
  • Baked Beef Meatballs
  • Easy Spelt Focaccia

This beautiful Roasted Carrot Salad is sure to impress and will forever change the way you look at the humble carrot. It is simple enough for weeknights but sufficiently fancy to serve with a special meal.

I do hope you will try this lovely salad – please let me know in the comments below if you do.

Alex xx

More delicious recipes for you to try:

  • Overhead shot of the salad, with a dish of dressing on the side.
    Peach and Prosciutto Salad
  • Round bowl of potato salad with a gold spoon in dish, sitting on a cloth.
    Easy Potato Salad with Peas and Mint
  • Round white plate with beetroot salad.
    Beetroot and Goat Cheese Salad
  • up close shot of a bowl of noodles, sitting on a grey cloth, with some peanuts and chilli around the edge of the bowl.
    Thai Noodle Salad

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Round white dish of carrot salad, garnished with slivered almonds and mint leaves.

Roasted Carrot Salad

This sweet and sour Roasted Carrot Salad is a great example of taking the humble carrot and transforming it into a special dish. The sliced carrots are roasted in the oven until tender and their edges begin to caramelise, then tossed in a simple sweet and sour dressing. Topped with toasted slivered almonds for crunch and sliced mint for freshness, this Sweet and Sour Carrot Salad is so easy and delicious.
5 from 5 votes
Print Pin Review
Course: Salad, Side Dish
Cuisine: Mediterranean
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Standing Time (optional): 2 hours hours
Total Time: 2 hours hours 40 minutes minutes
Servings: 4 people
Calories: 230kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

For the Carrots:

  • 500 g (1.1 lb) carrots – approx. 5 medium – washed and peeled, tops trimmed
  • 2 tablespoon extra virgin olive oil See Note 1

For the Dressing and Garnish:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon slivered almonds – or pine nuts
  • 1 small red onion – thinly sliced
  • 5 teaspoon white wine vinegar – or to taste See Note 2
  • 1 ½ tablespoon pure maple syrup See Note 2
  • 2 tablespoon dried currants
  • ¼ cup fresh mint – finely sliced – lightly packed See Note 3
  • sea salt and freshly ground black pepper – to taste See Note 4

Instructions

  • Preheat your oven to 200 Degrees C (390 F).
  • Using a sharp knife, on a strong diagonal, slice the carrots about 3 mm (⅛ inch) thick.
  • Place in a medium-sized bowl and toss with 2 tablespoons of the extra virgin olive oil. Season with sea salt and freshly ground black pepper.
  • Place onto a baking tray in a single layer which is lined with non-stick baking paper and bake for 15-20 minutes, turning the carrots once or twice, until they are tender and the edges slightly charred.
  • Place the carrot in a large, shallow serving dish.
  • Meanwhile, add the slivered almonds to a non-stick frying pan, and over medium heat, toss or stir them until they are light golden brown. Immediately turn them into a small bowl to stop them toasting further in the residual heat of the frying pan.
    Wipe the frying pan with a piece of paper towel.
  • Using the same pan, add the remaining 1 tablespoon of olive oil and the thinly sliced red onion.
    Cook the onion over low-medium heat until it has softened. Turn off the heat.
  • Add the white wine vinegar, maple syrup and currants to the frying pan and stir to combine.
    Pour the dressing over the carrots and toss gently to combine.
  • Check to see if the salad requires more seasoning and if you are happy with the sweet/sour balance. If you prefer more acidity, add an additional teaspoon of vinegar. 
    Stand for 2 hours if possible, to allow the flavours to develop.
    Before serving, toss the mint through the salad and sprinkle with the slivered almonds. 

Notes

  1. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  2. Sweet and Sour: check that the balance of flavours is to your liking, adding a little more maple syrup for sweet or white wine vinegar for sour.
  3. Mint: we have used fresh mint, but parsley would also be delicious.
  4. Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 230kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 94mg | Potassium: 567mg | Fiber: 5g | Sugar: 16g | Calcium: 81mg | Iron: 1mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

This post was originally published in December 2018. It has been updated with new photos and more information. The recipe remains the same.

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Reader Interactions

Comments

  1. Jamie

    October 12, 2022 at 10:43 am

    5 stars
    If you’re looking for a carrot salad, look no further! Roasting them added so much flavor and really brought out the sweetness. I wish I found this recipe sooner because I’ll be making this every year for the holidays. We garnished it with fresh chopped carrot greens and it couldn’t have been any better!

    Reply
    • Alexandra

      October 12, 2022 at 7:01 pm

      Hi Jamie, I am delighted to hear that you enjoyed the Roasted Carrot Salad and you will include it in your festive season menu. What a great way to use carrot greens!

      Reply
  2. sherry

    October 11, 2022 at 12:33 pm

    how delicious does this sound! I love roasted carrots, so sweet and tender.

    Reply
    • Alexandra

      October 12, 2022 at 7:04 pm

      Hi Sherry, I am so pleased that you like the sound of the Roasted Carrot Salad; roasting really does enhance their flavours. I do hope that you enjoy the salad. 🙂

      Reply
  3. Karen

    December 13, 2020 at 1:29 pm

    5 stars
    This was fantastic! I will definitely make it again.

    Reply
    • Alexandra

      December 13, 2020 at 5:07 pm

      Thank you, Karen! I am so pleased you enjoyed it!

      Reply
  4. Miri

    June 18, 2019 at 5:02 pm

    5 stars
    This is absolutely incredible. So creative, and full of delicious flavour.

    Reply
    • Alexandra

      June 19, 2019 at 8:23 pm

      Thank you so much, I am delighted that you like this recipe. 🙂

      Reply
  5. sara lafountain

    December 07, 2018 at 11:26 am

    5 stars
    I tried this sweet and sour carrot salad with a chicken dinner last night and it was so delicious!

    Reply
    • Alexandra

      December 07, 2018 at 12:32 pm

      Thank you so much, Sara! So happy you enjoyed it x

      Reply
  6. Sally

    December 05, 2018 at 7:14 pm

    5 stars
    So yum! Thank you for another vegan recipe ❤️

    Reply
    • Alexandra

      December 05, 2018 at 9:40 pm

      My pleasure always, Sally 🙂 xx

      Reply

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