Roasted Heirloom Carrot Salad with Purple Belgian Endive

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

The sweetness from roasting the carrots and red onion paired with a delicious tangy lemon vinaigrette is just amazing. Tossed with some mild purple Belgian endives, crunchy toasted pumpkin seeds and sweet pomegranate seeds, creating a dish that will excite the palate, please the eye and leave you wanting more. If you can't find heirloom carrots, regular orange variety works just as fine.

 

1 tbsp Maple syrup 1 Organic lemon, zested and juiced 5 tbsp Extra-virgin olive oil 700 g Organic heirloom carrots, scrubbed (or use regular) 1 Red onion, sliced into thin wedges Thyme sprigs Salt and black pepper 1 head Purple Belgian endive, eparated into leaves 30 g Pumpkin seeds, toasted in a dry pan 80 g Pomegranate seeds 2 tbsp Fresh herbs, chopped (I used coriander and mint)

1. Heat the oven to 200C/400F. Whisk together the maple syrup, lemon zest, and 1 tbsp of the olive oil. Season with salt and pepper.
2. Halve the carrots lengthways and put them in the baking paper lined roasting tray lined with the onion wedges. Add the oil mixture and stir well so all the carrots are lightly glazed. Spread out the vegetables in a single layer and top with a few sprigs of thyme. Roast for 30-40 minutes or until tender, stirring several times.
3. Cut off the bottom 1/2-inch of the endive and seperate the leaves.
4. Whisk the lemon juice, remaining olive oil and some salt and pepper. Arrange the carrots and purple Belgian endive leaves on a large platter. Top with the pumpkin seeds, pomegranate seeds and chopped herbs, then drizzle over the dressing and serve.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com