2 pounds, peeled and thinly sliced, diagonally
1/2 cup, slivered
2 cloves garlic, minced
Extra-virgin olive oil
Salt and ground black pepper to taste
Crumbled Danish blue cheese
1 (4 ounce) package
Roasted Carrot Salad
- Preheat the oven to 400° F/200°C/Gas Mark 6
- Place carrots, almonds, and garlic in a bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper. Arrange on a baking sheet.
- Roast the carrots in the preheated oven until softened and brown around the sides, for about 30 minutes. Remove from the oven and let them cool.
- Put the cool carrots in a mixing bowl, and drizzle with honey and vinegar; toss to coat. Mix in cranberries, blue cheese, and arugula.