You are here: Home » Recipes » Honey Roasted Carrot Salad with Meyer Lemon and Herb Vinaigrette Honey Roasted Carrot Salad with Meyer Lemon and Herb Vinaigrette Recipe by AmyInCA Yield 4 servings Carrots and parsnips are made for each other in this side dish featuring a lemony sauce. Jessica Merchant PrintEmail Ingredients 1 pound carrots, peeled1 pound parsnips, peeled and cut into 1 x 2-inch logs1/4 cup extra-virgin olive oil, divided3 teaspoons honey, divided1/4 teaspoon coarse salt1/8 teaspoon freshly ground black pepper1 Meyer lemon, zest and juiced (use regular lemon if you can’t find Meyer)1 teaspoon Dijon mustard1 teaspoon fresh thyme leaves1 chopped fresh oregano leaves4 radishes, thinly sliced1 handful of micro greens Instructions Preheat oven to 400F. Line a baking sheet with foil. Place carrots and parsnips on baking sheet and drizzle 1 tablespoon olive oil and 2 teaspoons honey over all. Sprinkle with salt and pepper. Gently toss to coat. Roast 15 to 18 minutes, stirring once half way through cooking time, until vegetables are slightly golden. Remove from oven and let cool slightly. In a small bowl, stir together grated lemon rind and juice, 1 to 2 teaspoons honey (depending how sweet you like), mustard, thyme and oregano. While whisking, slowly drizzle in remaining 3 tablespoons olive oil. When ready to serve divide vegetables among serving plates. Drizzle on just enough vinaigrette to moisten. Top with radishes and micro greens. Serve with extra dressing on the side.