thehungryscientist Recipe ∶ Honey-Lemon Roasted Carrot Salad

A wonderful fall salad with honey-lemon roasted carrots, arugula, cranberries, and sunflower seeds.

Ingredients

• 2 pounds carrots, peeled and bias-sliced
• 3 tablespoons olive oil, divided
• 3 cloves garlic, sliced
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 0.25 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 2 cups arugula
• 0.333 cup dried cranberries
• 2 tablespoons dry roasted sunflower seeds
• shaved Parmesan cheese

Cooking Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
3. Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
4. Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.

Nutrition Facts

• calories170 kcal
• carbohydrateContent24 g
• fiberContent5 g
• proteinContent2 g
• saturatedFatContent1 g
• sodiumContent199 mg
• fatContent9 g