Ina Garten’s Maple-Roasted Carrot Salad Recipe
If you love sweet and savory salads, this Ina Garten Maple-Roasted Carrot Salad Recipe is a must-try. The carrots turn tender and caramelized in the oven.
Ingredients
- 1.5 pounds carrots peeled and cut
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme
- 2 tbsp lemon juice
- 1/4 cup toasted pecans
- 2 tbsp chopped parsley
- 1/4 cup feta cheese optional
Instructions
Preheat the Oven
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Carrots
- Peel and cut carrots into even sticks. This helps them cook evenly.
Mix Carrots and Oil
- Put carrots in a bowl. Add olive oil, salt and pepper. Toss well.
Add Maple Syrup
- Pour maple syrup over carrots. Mix until all carrots are coated.
Roast the Carrots
- Spread carrots on the sheet. Roast for 20-25 minutes until tender.
Make the Dressing
- Mix lemon juice and thyme in a small bowl. Stir well.
Toss Carrots with Dressing
- Put roasted carrots in a bowl. Pour dressing over them. Toss gently.
Add Pecans and Parsley
- Add toasted pecans and parsley. Toss again to mix.
Add Feta (Optional)
- Sprinkle feta cheese on top. Serve warm or room temperature.
Notes
- Use fresh carrots for better sweetness.
- Cut carrots evenly for even cooking.
- Toast pecans for extra crunch.
- Don’t overcook carrots; they should stay slightly firm.
- Use real maple syrup, not pancake syrup.