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.

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.

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.

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.

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.

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.