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Three-Step Roasted Carrot and Caraway Radish Salad
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 4
- 6 carrots, peeled, cut into ½ inch slices
- 1 bunch radishes, halved, or quartered if larger
- 1 large onion, cut in half and then into ¼ inch slices
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspon freshly ground black pepper
- 1 tablespoon caraway seeds
- 1 lemon, juiced
- ½ tablespoon honey
- Handful fresh mint leaves, larger leaves roughly chopped
Instructions
- Preheat the oven to 400°. Line a sheet pan with parchment or foil, set aside.
- Combine carrots, radishes, onion, olive oil, salt, pepper, and caraway seeds in a medium mixing bowl. Toss to coat and transfer to prepared sheet pan, spreading in a single layer.
- Roast for 25 minutes or until browned and tender. Set aside to cool slightly before transferring to a serving bowl.
- Toss roasted vegetables with the lemon juice, honey, and chopped mint. Taste and adjust seasonings. Drizzle with extra olive oil and serve.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
