Name: Honey-Lemon Roasted Carrot Salad
Prep time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 2 pounds carrots, peeled and bias-sliced; 3 tablespoons olive oil, divided; 3 cloves garlic, sliced; 2 tablespoons lemon juice; 2 teaspoons honey; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 2 cups arugula; 0.333 cup dried cranberries; 2 tablespoons dry roasted sunflower seeds; shaved Parmesan cheese

Honey-Lemon Roasted Carrot Salad

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Prep Time:
15 minutes

Total Time:
45 minutes

Delicious autumn salad: honey-lemon roasted carrots, arugula, cranberries, sunflower seeds.

Ingredients:

2 pounds carrots, peeled and bias-sliced
3 tablespoons olive oil, divided
3 cloves garlic, sliced
2 tablespoons lemon juice
2 teaspoons honey
0.25 teaspoon freshly ground black pepper
2 cups arugula
0.333 cup dried cranberries
2 tablespoons dry roasted sunflower seeds
shaved Parmesan cheese

Instructions:

Preheat the oven to 400°F (200°C) for the perfect temperature to bake your creation.
Split the carrots evenly between two 10x15-inch baking pans. Pour 1 tablespoon of oil over the carrots in each pan, then mix well to ensure they are fully coated.
Roast carrots until tender and caramelized, stirring occasionally, for about 20 minutes. Add sliced garlic on top and continue roasting for an additional 5 minutes. Allow to cool for 15 minutes before serving.
In a large bowl, combine lemon juice, honey, salt, pepper, and 1 tablespoon oil. Mix in roasted carrots, arugula, and cranberries until coated. Finish with sunflower seeds and shaved Parmesan on top.

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