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Roasted carrot salad

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 3 tbsp olive oil
  • ½ lemon(s), the juice
  • 2 tbsp mint, chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Use either baby carrots or large carrots. Halve lengthwise and cut into shorter strips. Heat oil in a heavy skillet and add carrot strips. Reduce heat and sauté carrots for about 15-20 minutes, turning occasionally to crisp them. While still warm, toss with lemon juice, mint, salt, and pepper. Let cool to room temperature and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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