Roasted Carrot Salad

By TPMay

Ingredients

• 10 carrots, peeled
• 1/4 cup honey
• 1/4 teaspoon salt and pepper
• 1 clove garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons sherry vinaigrette
• 1 bunch escarole(or endive) separated into leaves
• 2 tablespoons, salted pumpkin seeds or crumbled pecans
• 1/4 cup crème fraiche

Preparation

Step 1

Preheat oven to 375. Toss peeled carrots with honey, salt, pepper, garlic, and thyme.
Roast for 30-35 minutes, or until fully cooked. Remove from the oven and set aside to
cool from hot to. Mix carrots in a bowl with sherry vinaigrette, escarole (or Endive)
s and pumpkin seed (or pecans). Plate over a dollop of crème fraiche. Refrigerate any leftovers.