Roasted Spiced Carrot Salad with Arugula
Roasted Spiced Carrot Salad with Arugula
4-6
Healthy, Easy, One Pan
This refreshing twist on roasted carrots transitions perfectly from fall to spring.
Ingredients
1 ½ lbs carrots, scrubbed, trimmed (thin carrots work best here)
1 tablespoon Fustini’s Gremolata Olive Oil
1 tablespoon Fustini’s Maple Balsamic
1 teaspoon Fustini’s Garlic rub spice blend
Few handfuls of arugula
Garnish: chopped pistachios, chili flakes, parsley, Fustini’s Maple balsamic drizzle, Pyramid flake sea salt
Directions
Preheat the oven to 425 degrees F.
Cut carrots so they are roughly equal in width- leaving thinner ones whole. Place in a bowl and toss with olive oil, maple balsamic, salt, pepper, cumin, coriander, and paprika, coating well.
Spread out on a parchment line sheet pan, and roast until fork-tender at the thickest park, 20-30 minutes. When done, toss gently with arugula and garnish with garnishes of your choice and serve.
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