Roast Carrot Salad
This salad is a prime example of how a few simple, seemingly random ingredients can come together to form pure magic. This dish can be a full meal if chickpeas or lentils are added or consumed as a side dish to a protein.
5 Carrots ( I used a rainbow of colors)
1/4 cup (roughly) Pepperoncini
2 Tiny Avocados ( or 1 large ), pitted & sliced
Handful of Raw Almonds, chopped
Handful of Cilantro, fresh
Handful of Parsley, fresh
1 tbsp Olive Oil + more for finishing
1 tbsp Honey
1 tsp Za’atar
Salt, generous pinch (I use a flaky variety)
Heat the oven to 350 degrees. Chop the carrots into large, irregular chunks. Rub them with a tbsp of oil and sprinkle with salt. Roast for 30 minutes, tossing occasionally. Toss the honey, za’atar, and almonds with the carrots and roast another 10 minutes.
While the carrots roast, roughly chop the pepperoncini (reserving some of the juice for the salad). In a large bowl, toss the pepperoncini with the chopped herbs, avocado and carrot mixture. Drizzle with additional olive oil. Sprinkle with additional salt if desired.