Roasted Carrot Salad

  

Ingredients

2 lb rainbow carrots (from about 3 bunches), trimmed, green tops reserved

 

4 large shallots, peeled, trimmed, and quartered

 

5 sprigs fresh thyme

 

2 Tbsp olive oil, plus more for topping

 

1 tsp kosher salt

 

1/4 tsp freshly ground black pepper

 

1/4 tsp crushed red pepper

 

2 tsp. lemon zest (from 1 lemon)

 

Flaky sea salt, for topping

 

 

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Peel carrots and halve them lengthwise.

Place carrots, shallots, and thyme on prepared baking sheet. Toss with oil, kosher salt, black pepper, and crushed red pepper. Cover baking sheet tightly with aluminum foil. Bake for 15 minutes.

Meanwhile, wash and dry several green carrot tops. Very roughly chop carrot greens to yield about 1/3 cup.

Remove foil; continue baking until carrots are tender and lightly browned, 25 to 30 minutes.

Let vegetables stand on baking sheet for 10 minutes. Transfer to a serving platter, discarding any thick thyme stems. Top carrots evenly with lemon zest, oil, flaky sea salt, and chopped carrot greens. Serve warm or at room temperature.

Including a side that can be served at room temperature in your feast reduces some of the pressure of those final minutes before everyone sits down.

 

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