Versatile roasted sliced carrots made ahead of time and stored in the fridge can be converted into salads, soups, purees, dips and nibbles.
This recipe takes those roasted carrots and makes a delicious hot carrot salad or side dish that takes hardly any time to prepare.
Spicy Carrot Side Dish or Salad
Prep time: 5 mins
Cooking time: 30 mins
Serves: 4 – 6, depending on their use
extra virgin olive oil
sea salt (I use Celtic sea salt)
Peel the carrots and slice about 3 or 4mm thick. Toss in olive oil and place in a baking dish in a single layer. Roast at 180C for about 30 minutes or until deep brown around the edges. You might like to turn them half way through.
Serve sprinkled with chopped mint, salt and balsamic vinegar.
** If you don’t want to use all of the carrots for the salad, allow the others to cool and put them in the fridge for using in other meals.