Honey-Lemon Roasted Carrot Salad

Name: Honey-Lemon Roasted Carrot Salad
Total time: 45
Yield: 6
Ingredients: 2 pounds carrots, peeled and bias-sliced; 3 tablespoons olive oil, divided; 3 cloves garlic, sliced; 2 tablespoons lemon juice; 2 teaspoons honey; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 2 cups arugula; 0.333 cup dried cranberries; 2 tablespoons dry roasted sunflower seeds; shaved Parmesan cheese

Recipe by thehungryscientist from allrecipes.com

Side Dish 45 Mins.

Ingredients

6 servings

•

2 pounds carrots, peeled and bias-sliced
•

3 tablespoons olive oil, divided
•

3 cloves garlic, sliced
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2 tablespoons lemon juice
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2 teaspoons honey
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0.25 teaspoon salt

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0.25 teaspoon freshly ground black pepper
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2 cups arugula
•

0.333 cup dried cranberries
•

2 tablespoons dry roasted sunflower seeds
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shaved Parmesan cheese

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.