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Roasted Carrot Salad

Roasted Carrot Salad

Roasted Carrot Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 23 %


1 tablespoon

brown sugar
1 - 1/2 pounds

7 cloves


1 tablespoon

olive oil
2 tablespoons

pomegranate molasses

pomegranate seeds
3 sprigs

1 - 1/2 teaspoons



  1. Preheat oven to 400F. Line a baking pan with parchment paper and place the carrots on it.

  2. Drizzle olive oil over it. Roast for 30 minutes until partly tender.Meanwhile prepare the sauce by mixing lemon juice, olive oil, salt, pomegranate molasses and brown sugar.

  3. Remove carrots from oven, transfer into a casserole pan and pour over the sauce. Shake the pan so that all carrots are coated with the sauce. Toss in the garlic and rosemary. And roast for another 15-20 minutes.You can either servet hem as they are or chop them roughly and combine with the sauce remaining in the pan.Toss in some pomegranate seeds and serve.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.