Recipe: Moroccan Roasted Carrot Salad
By Jenny Osburn | The Union Street Cafe Cookbook | www.jennyosburn.com
Jenny Osburn is the author of The Union Street Café Cookbook. Her second collaboration with Laura MacDonald of Deep Hollow Print, The Kitchen Party Cookbook, is now available! Find more recipes at jennyosburn.com and see what she’s up to on Instagram at jenny.osburn
Here’s wishing you a peaceful December, filled with all the things you enjoy this festive month (and less of the things you don’t!)Â As you know, I love having a few simple but delicious recipes up my sleeve for holiday parties and get-togethers and you’ll find many of them in my new collection, The Kitchen Party Cookbook. Here’s another one of my party tricks, a delicious and slightly exotic side dish that can be served warm or cold. It’s most beautiful when made with rainbow carrots, but any sweet and delicious carrots will do!
Moroccan Roasted Carrot Salad
- 2 lbs. carrots
- 1 red onion, sliced
- 3 Tbsp Olive Oil
- 1 tsp salt
- 2 Tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp cumin, toasted in a small frying pan until fragrant
- 1/2 tsp Sriracha or other hot sauce (or not)
- 1/4 tsp cinnamon
- 2 Tbsp chopped fresh parsley
- 2 tsp honey
- Pomegranate seeds and chopped cilantro for garnishing, optional
Preheat oven to 400°. Peel the carrots, and cut into 1/2″ pieces. Place in a large bowl with the onion, olive oil, and salt. Toss to coat the vegetables and spread onto a baking sheet. Roast for 35-40 minutes, stirring occasionally until carrots have softened and are beginning to brown. Meanwhile, whisk the lemon juice, cumin, optional hot sauce, cinnamon, honey and parsley until combined. When the carrots are ready, scrape them back in the bowl with all their oil and toss with the dressing while still warm. Serve
