This vibrant roasted carrot salad is a perfect springtime dish for your Easter table. Sweet, tender carrots are roasted to perfection and paired with fresh herbs and a light dressing, making it both healthy and visually appealing. It’s an easy side dish that will impress guests while staying fresh and flavorful.
Ingredients
- 1 lb (450g) baby carrots, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp lemon zest
- 1 tbsp balsamic vinegar (optional)
- 1/4 cup breadcrumbs or nuts for garnish (optional)
Steps
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss carrots with olive oil, salt, and black pepper until evenly coated.
- Spread carrots on the baking sheet and roast for 20-25 minutes, turning halfway, until tender and slightly caramelized.
- Remove from the oven and sprinkle with parsley, rosemary, and lemon zest.
- Drizzle with balsamic vinegar if desired and sprinkle with breadcrumbs or nuts for added texture.
- Serve warm or at room temperature as a beautiful Easter side dish.
Tips
- Choose carrots of uniform size for even roasting.
- For added sweetness, drizzle a teaspoon of honey before roasting.
- This salad can be prepared ahead and served cold or at room temperature.
This roasted carrot salad brings color, flavor, and freshness to your Easter meal. It’s simple enough for a weekday but elegant enough for a holiday celebration, delighting both kids and adults.