This roasted carrot salad packs all the nutrients needed for an afternoon hike, travels beautifully, and is tasty at any temperature. – Anne Marie Lodholz
INGREDIENTS
2 lbs. rainbow carrots, peeled and trimmed
1 medium red onion, halved and sliced crosswise into thin half-moon shapes
2 Tbsp. olive oil
½ tsp. kosher salt
½ tsp. ground cardamom or several fresh thyme sprigs
Freshly ground black pepper, to taste
1 Tbsp. white balsamic vinegar
PREPARATION
• Preheat the oven to 425 degrees.
• Cut the carrots on the bias into œ-inch slices.
• In a large bowl, toss the carrots and onion with the olive oil, salt, cardamom, pepper and vinegar.
• Spread the mixture evenly on 2 baking sheets. Roast 10 minutes, stir, and roast another 10 minutes.
• Pour into a serving bowl. Taste and adjust seasoning. Serve at room temperature.
This article appears in May 2015.