James O'Shea from The West Street Grill is showing us how to make an outstanding roasted carrot salad! James' restaurant was also featured in the CT Bites blog! Check out the recipe below and click here to learn more about The West Street Grill.

Roasted Organic Carrot Salad-Greens and Avocado

12 Carrots, peeled and tops trimmed

6 Cloves of Garlic

Good pinch of Herbs De Province

Pinch of salt (with lemon zest and wild fennel-optional)

1/4 TSP cumin Olive oil to coat

3 Cups mixed greens

1 Avocado sliced

1 lemon halved Piment D'Esplette

Pre Heat oven to 400* F on a rimmed baking sheet, toss the carrots with the herbs de Provence, sea salt and cumin. Toss with olive oil and coat lightly- Roast for 35 to 40 minutes or until carrots are tender when pierced with a knife point and nicely browned. Turn often prevent burning. In a large mixing bowl toss the greens with the extra virgin olive oil and lemon juice. Season with salt and pepper. Divide onto on 4 plates and then top with three carrots and sliced avocado. Sprinkle with a pinch Piment D'Esplette. TIp: I often pour in a little mineral water or filtered water in the roasting tray-pan, about 1/4 inch on the bottom of the carrots. This helps to prevent burning and keeps a little more moisture in the carrots. Note: Oven temperatures vary. Do not allow the carrots to burn. Keep turning.


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