Roasted carrots have become my new favorite way to eat carrots. This preparation brings out their sweetness and makes them a great pairing for a lot of sides and salads. This salad shows a winter to spring transition with warm apples and carrots atop a cool bed of arugula and flavorful vinaigrette.
- 2 cups arugula
- 5-6 small, thin carrots
- 1/2 sliced apple- any variety
- 1/ 2 t olive oil
- 1 t olive oil
- 1 t pure maple syrup
- 1/2 t apple cider vinegar
- 1 t finely chopped fresh ginger
(whisk together all ingredients)
Preheat oven to 425. Peel carrots and slice thick ones in half vertically. It is important not to use pre-peeled baby carrots or you will lose a lot of the flavor of the carrots. Place carrots on parchment-lined baking sheet and mist with olive oil (I love my Misto!). Bake for 12 minutes. Flip carrots and add sliced apple to baking sheet. Bake an additional 12 minutes. Toss roasted carrots, apple, and vinaigrette with arugula.