Roasted Carrot Salad

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Make this roasted carrot salad for the perfect spring dish.

Prep Time15

Cook Time45

Course: Appetizer, Side Dish

Cuisine: American

Keyword: roasted carrot salad

Servings:

Calories: 164kcal

Author: Teri Turner

Ingredients

2 pounds carrots small, about 2 bunches, trimmed, peeled, and cut into 3-inch pieces
2 red onions large, cut through root ends into 8 wedges each
1 fennel bulb cut into ½-inch wedges
4 tablespoons olive oil divided
Celtic sea salt and freshly ground pepper
2 tablespoons raw sunflower seeds
½ teaspoon coriander seeds very chopped or crushed with the flat side of your knife
½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1-2 Pinches sugar
2 teaspoons Sumac
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon lemon juice fresh
8 ounces labneh or Greek yogurt or hummus
2 tablespoons mint leaves torn

Instructions

Preheat oven to 425°F. On two separate rimmed baking sheets, place carrots on one and the onions and fennel on the other. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle the pan of vegetables with 1 tablespoon oil, season with salt and pepper, and toss well to coat. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots, depending on how thick they are (pull the smaller ones out when they are soft to avoid overcooking), and 35–45 minutes for onions and fennel. Pay attention and check on the oven as some might be done faster than the others.
While the veggies are roasting, cook sunflower seeds, coriander seeds, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until the oil is gently bubbling around seeds and spices are fragrant, about 2 minutes (be careful not to burn the seeds). Let cool.
Stir in vinegar, lemon juice, sugar, Aleppo pepper, and sumac, and stir until the sugar dissolves. Season vinaigrette with salt and pepper to taste.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle the vinaigrette over everything, and toss to coat well. Set aside until you’re ready to serve.
Just before serving, spread labneh (or yogurt or hummus) out on the bottom of a platter. It doesn’t have to be even. Re-toss vegetables to pull up any dressing that may have settled at the bottom baking sheet then transfer the veggies to the platter on top of the labneh.
Scatter mint over everything and serve.

Notes

Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

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