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Honey Roasted Carrot Salad with Meyer Lemon and Herb Vinaigrette

Honey Roasted Carrot Salad with Meyer Lemon and Herb Vinaigrette

Carrots and parsnips are made for each other in this side dish featuring a lemony sauce.

Serves: 4 Save

Ingredients (13)

  • 1 lb Carrots
  • 1 lb Parsnip
  • ¼ cup Extra Virgin Olive Oil
  • 3 tsp Honey
  • ¼ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1 Meyer Lemon
  • or 1 Lemon
  • 1 tsp Dijon Mustard
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Chopped Oregano
  • 4 Radishes
  • ½ cup Microgreens
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  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.