Print

Roasted Carrot Salad with Maple, Currants, and Mint Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 62 reviews

This vibrant Roasted Carrot Salad features tender, slightly charred carrots tossed with a sweet and tangy maple syrup and white wine vinegar dressing, complemented by toasted slivered almonds, sweet currants, softened red onion, and fresh mint. A delightful, refreshing side dish that offers a perfect balance of flavors and textures, ideal for gatherings or a healthy everyday meal.

Ingredients

Carrots

  • 500 g (1.1 lb) carrots – approx. 5 medium, washed and peeled, tops trimmed
  • 2 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper – to taste

Dressing & Toppings

  • 1 tbsp extra virgin olive oil
  • 2 tbsp slivered almonds (or pine nuts)
  • 1 small red onion – thinly sliced
  • 5 tsp white wine vinegar (or to taste)
  • 1 1/2 tbsp pure maple syrup
  • 2 tbsp dried currants
  • 1/4 cup fresh mint – finely sliced, lightly packed

Instructions

  1. Preheat the Oven: Set your oven to 200°C (390°F) to ensure it reaches the perfect temperature for roasting the carrots evenly.
  2. Slice the Carrots: Using a sharp knife, slice the peeled carrots on a strong diagonal about 3 mm (1/8 inch) thick for optimal roasting and texture.
  3. Toss with Oil and Seasoning: In a medium bowl, toss the carrot slices with 2 tablespoons of extra virgin olive oil, then season with sea salt and freshly ground black pepper to taste.
  4. Roast the Carrots: Arrange the carrots in a single layer on a baking tray lined with non-stick baking paper. Bake for 15-20 minutes, turning once or twice, until the carrots are tender and edges are slightly charred.
  5. Prepare the Serving Dish: Transfer the roasted carrots to a large, shallow serving dish while you prepare the other components.
  6. Toast the Almonds: Heat a non-stick frying pan over medium heat, add the slivered almonds and toss or stir them until light golden brown. Remove immediately to a small bowl to prevent over-toasting. Wipe the pan clean with a paper towel.
  7. Cook the Onion: In the same pan, add the remaining 1 tablespoon of olive oil and the thinly sliced red onion. Cook over low-medium heat until the onion softens, then turn off the heat.
  8. Make the Dressing: Add white wine vinegar, maple syrup, and dried currants to the pan with the softened onions. Stir well to combine and develop the flavors.
  9. Dress the Salad: Pour the dressing over the roasted carrots and gently toss everything together to coat evenly.
  10. Adjust Seasoning and Marinate: Taste the salad and add more white wine vinegar if you prefer a tangier profile. Allow the salad to stand for 2 hours if possible to let the flavors meld beautifully.
  11. Finish and Serve: Just before serving, toss in the fresh mint and sprinkle the toasted slivered almonds on top for a fresh and crunchy finish.

Notes

  • Use extra virgin olive oil for best flavor and quality.
  • The amount of white wine vinegar can be adjusted to your taste preference for acidity.
  • Fresh mint adds a bright, herbaceous note that lifts the salad.
  • Season with salt and freshly ground black pepper gradually and adjust as needed.
  • Allowing the salad to stand for 2 hours enhances the flavor, but it can be served immediately if short on time.

Find it online: https://justsosavory.com/roasted-carrot-salad-with-maple-currants-and-mint-recipe/