Elevate your salad game with our Roasted Carrot Salad recipe. Vibrant, caramelized carrots are roasted to perfection and combined with fresh greens, nutty toasted almonds, and tangy crumbled feta. Drizzled with a zesty lemon vinaigrette, this colourful and nutritious salad is a delightful symphony of flavours and textures.
Roasting carrots with aniseed
I am here to change your mind about Aniseed with this ‘Aniseed Roasted Carrot Salad’. This super simple recipe is literally 5 ingredients total, and that includes the salt. It gets thrown together and chucked in the oven, often with whatever else you are roasting and I’ve never had someone not be extremely pleasantly surprised after being served this. It will turn you into a true aniseed covert. The sweetness of the roasted carrot perfectly balances the flavour of the aniseed to make a wonderfully moreish side you’ll be wanting to add to your roasting repertoire.
Roasted Carrot Salad
Ingredients
- 500 g medium carrots sliced
- 2 tbsp olive oil
- 2 tsp whole aniseed
- ¼ tsp chili flakes or more to taste
- Salt to taste
Instructions
- Turn on your oven to 180 degrees Celsius.
- Slice the carrots, I like to do it at an angle and around ½ centimetre thick.
- To a tanking pan, add the olive oil, aniseed, chili flakes and salt and mix well so that the carrots are evenly coated with the rest of the ingredients.
- Roast for 45 minutes or until the carrots are soft but still holding their shape and serve warm or at room temperature.
This would be a great side dish to serve alongside this one pan easy chicken curry.
