I love roasted veggies. And I love these roasted carrots with fresh greens and the crunch from the almonds and the yummy dressing. It's all so good together. I found this at Your Homebased Mom.
Roasted Carrot Salad
10-12 carrots, peeled and thinly sliced. About 5 cups 1/2 c. slivered almonds 4 cloves garlic, minced 1/4 c. olive oil Salt and pepper to taste 1 t. honey 1 T. apple cider vinegar 1/4 c. dried cranberries 2-4 c. arugula
Preheat oven to 400°.
Combine carrots, almonds and garlic in a bowl. Drizzle with olive oil and stir to coat. Season with salt and pepper.
Spread in single layer on a cookie sheet. Bake for 20-30 minutes or until carrots are tender, not mushy. Remove and allow to cool to room temperature.
Mix together honey and vinegar and drizzle over cooled carrots. Add in cranberries and more salt and pepper to taste.