Roasted Carrot Salad With Herbs Recipe

Name: Roasted Carrot Salad With Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots; 2 teaspoons whole coriander; 1 teaspoon cumin seed; 4 tablespoons olive oil, divided; 1/2 cup roasted, shelled pistachios; 3 tablespoons parsley, chopped; 1 tablespoon tarragon, chopped; 1 tablespoon mint, chopped; 1 teaspoon honey; 1 tablespoon lime juice; 1 tablespoon rice vinegar; arugula or salad greens; burrata or avocado

Servings: persons

2 pounds carrots
2 teaspoons whole coriander
1 teaspoon cumin seed
4 tablespoons olive oil, divided
1/2 cup roasted, shelled pistachios
3 tablespoons parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon mint, chopped
1 teaspoon honey
1 tablespoon lime juice
1 tablespoon rice vinegar
arugula or salad greens
burrata or avocado

1
Heat oven to 450u00b0. Peel and cut carrots on the bias into equal sized pieces. Toast cumin and coriander in a dry skillet briefly, then grind. Toss carrots with 2T olive and spices and season with salt and pepper. Roast in the oven, stirring every ten minutes, until tender and nicely browned. Depending on the size, this should take about 25-30 minutes. Remove and let cool slightly.
2
Chop pistachios and mix with herbs, remaining 2 T olive oil, lime juice, honey and vinegar. Alternately you can pulse in a food processor or blender. Season to taste with salt and pepper.
3
Toss carrots with herb mixture. Spread arugula or greens on a platter, top with carrots. Add the burrata or cubed avocado (or both!) and drizzle with a bit of olive oil or a nut oil like hazelnut or walnut. Sprinkle with a bit of flakey salt (maldon works nicely).

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds carrots, 2 teaspoons whole coriander, 1 teaspoon cumin seed, 4 tablespoons olive oil, divided, and more.

Yes, Roasted Carrot Salad With Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Carrot Salad With Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions