Roasted Carrot Salad

A quick, easy and satisfying salad with a brown butter dijon dressing - a great side or hearty veg packed main

45 minutes cook

Serves 4

Mia Jacobs

Ingredients

For the roasted vegetables

450gcarrots (orange, and purple if you can find them), cut into 2cm chunks

1 tbspolive oil

1 tspdried thyme

1/2 tspground cumin

1/4 orange, zested

1red onion, sliced

2 tspred wine vinegar

1/2 tsppink peppercorns

1 tspmaple syrup

3whole garlic cloves

to tastesalt and freshly cracked pepper

For the crispy lentils

125gpre-cooked puy lentils

a splasholive oil

1/2 tspground cumin

to tastesalt and freshly cracked pepper

For the brown butter dressing

100gvegan butter (rather than margarine, as it won't brown)

1 tbspolive oil

35gdijon mustard

35gwhite wine or cider vinegar

1garlic clove, grated

to tastesalt and freshly cracked black pepper

To serve

15gfresh parsley, finely chopped

1/2 headradiccio, leaves ripped

We were looking for something inspired to do with all our leftover carrots after Christmas and landed on this beauty. It's a simple, hearty, balanced but most importantly delicious salad. Dreamy.

Method

Preheat the oven to 200 degrees/180 fan. Mix all the ingredients for the roasted veg together until completely combined.

Tip onto a baking tray and roast for about 35 minutes, or until soft in the middle and charred on the edges (you may need to remove the onions before the carrots are fully cooked, if they're burning).

Season the lentils and place them spread out on a baking tray lined with greaseproof paper. Place in the oven 15 mins before the veg are done and roast until crisp.

Whilst the veg all roast, make the dressing. Brown the butter by gently simmering in a pan over a medium low heat. Once the butter turns a deep golden brown, and smells nutty and fragrant, remove from the heat and let cool.

Whisk the butter, oil, mustard and vinegar together until they emulsify and form a smooth dressing. Add the garlic and season with salt and pepper.

Toss the leaves through most of the dressing, saving some to drizzle over at the end. Load the leaves with the roasted carrots and onions, crispy lentils and fresh parsley.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.