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.
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.
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.
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.
Store them in an airtight container in the fridge for up to 3 days.
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
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Roasted Carrot Salad
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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- 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.
- Mint: we have used fresh mint, but parsley would also be delicious.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
Nutrition Estimate:
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.
Claire
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!
Alexandra
Hi Claire, 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!