Roasted Carrot Salad
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.
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.