Imagine a dish that combines the earthy sweetness of caramelized carrots with the nutty richness of wild rice, creating a symphony of flavors that will make your taste buds dance with delight! This Roasted Carrot Salad is not just a recipe; it's a culinary journey that elevates simple ingredients into a gourmet masterpiece. Whether you're a health-conscious foodie or someone looking to impress dinner guests, this recipe promises to be your new go-to dish that's as nutritious as it is delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups carrots, sliced
- 2 cups wild rice, cooked
- 1/4 cup olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- 1/4 cup parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help caramelize the carrots, enhancing their natural sweetness.
- While the oven is heating, prepare the carrots. Wash and peel the carrots if necessary, then slice them into even pieces, about 1/4 inch thick. This ensures they cook uniformly.
- In a large mixing bowl, combine the sliced carrots with 2 tablespoons of olive oil, salt, and pepper. Toss until the carrots are evenly coated with the oil and seasoning.
- Spread the seasoned carrots in a single layer on a baking sheet. Make sure they are not overcrowded to allow for proper roasting.
- Roast the carrots in the preheated oven for about 25-30 minutes, stirring halfway through. They should be tender and caramelized when done.
- While the carrots are roasting, prepare the wild rice. If you haven't already cooked the wild rice, rinse it under cold water, then cook according to package instructions. Typically, this involves simmering 1 cup of wild rice in 2 cups of water for about 45-50 minutes until tender. Since you need 2 cups cooked, start this process before the carrots.
- Once the wild rice is cooked, fluff it with a fork and set it aside to cool slightly.
- In a small bowl, whisk together the remaining olive oil, honey, and a pinch of salt and pepper to create a dressing. Adjust the seasoning to your taste.
- Once the roasted carrots are finished, remove them from the oven and let them cool for a few minutes.
- In a large serving bowl, combine the cooked wild rice, roasted carrots, and chopped parsley. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
- Serve the roasted carrot salad warm or at room temperature. Enjoy this delicious and nutritious dish as a side or a light main course!
Tips
- Choose carrots that are firm and vibrant in color for the best roasting results.
- Use a large baking sheet to ensure carrots roast evenly and develop those delicious caramelized edges.
- For extra flavor, consider adding toasted nuts like almonds or pecans to the salad for crunch.
- If you want to make this dish ahead of time, roast the carrots and cook the rice in advance, then assemble just before serving.
- Experiment with different herbs like fresh thyme or rosemary to customize the flavor profile.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Make sure to cut carrots in uniform sizes to ensure even cooking and a beautiful presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
