Packed full of flavor, this roasted spiced carrot salad is the perfect healthy Easter or Passover dish!
Carrots are the universal vegetable. Name a person, bunny, or horse that doesn’t love their sweet, crisp flavor, and I’ll give you… well a carrot.
As Easter approaches, it’s about time we switch up the yearly menu of the same old dishes, no more honey carrots for this gal, I’m feeling spicy this year.
I don’t know about you, but I like to plan my menu around dishes that can be served hot, cold, or at room temperature, meaning I can save precious oven space for the star of the meal. This roasted carrot salad is perfect served at room temperature, making this a make-ahead Easter recipe you’ll make every year.
Sweet baby rainbow carrots make this dish look extra festive, but you can use any old carrot, and cut them into equal pieces. It’s so yummy your guests might just forget about the main course!
Make Easter a little healthier this year, and save some room in your tummy for whatever the Easter bunny saved for you!
This dish reminds me of my fave Passover tzimmes – upgraded! Try it out for your next Seder if you celebrate Passover!
Spiced Carrot Salad
Total Time: 30 mins
Serves: 4
Ingredients
- 1lb (500g) mini carrots
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp fennel seeds
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- Pinch sea salt
- Pinch red chilli flakes
- 2 tbsp chopped fresh coriander
- 2 tsp sesame seeds
- Radishes, thinly sliced
Instructions
- Preheat the oven to 220C(450F). Line a tray with baking paper.
- In a bowl, combine carrots, olive oil, maple syrup, and spices. Toss to combine.
- Transfer to the baking sheet. Roast for 20-25 minutes or until carrots are tender.
- Garnish with fresh coriander, sesame seeds, and radish slices.
- Enjoy!