🥗 Salad with Roasted Carrots

Name: Salad with Roasted Carrots
Total time: 30 min
Yield: 4 servings
Ingredients: carrots with greens 2 bunch; olive oil 4 tbsp; honey 1 tbsp; salt pinch; pepper, black ground pinch; yogurt, plain 150 g; balsamic vinegar, light 2 tbsp; pumpkin seeds 2 tbsp

189 kcal · 30 min · 4 servings

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Ingredients

carrots with greens 2 bunch
olive oil 4 tbsp
honey 1 tbsp
salt pinch
pepper, black ground pinch
yogurt, plain 150 g
balsamic vinegar, light 2 tbsp
pumpkin seeds 2 tbsp

Instructions

1. Preheat the oven to 220 °C (top/bottom heat). Wash the carrots well and remove the greens about 1 cm above the stump. Quarter the carrots lengthwise. Arrange on a baking sheet, mix with 1 tbsp olive oil, honey, salt and pepper and roast in the oven for approx. 20–25 minutes until golden brown.
2. Wash the carrot greens and dry thoroughly. Trim off the fine tips. In a tall container, puree about a handful of carrot greens with yogurt, 2 tbsp olive oil, balsamic vinegar, salt and pepper. Season the green dressing to taste.
3. Heat a pan over medium heat and roast the pumpkin seeds for approx. 2 minutes without fat. Coarsely chop the pumpkin seeds.
4. Take the roasted carrots out of the oven and let them cool for a short time. Mix with 1 tbsp olive oil, salt and pepper on the tray. Arrange the carrots on a serving plate, drizzle the green dressing over them and garnish with the pumpkin seeds and carrot greens. Enjoy your meal!

Nutrition per serving

kcal: 189
Protein: 5 g · Fett/Fat: 12 g · Carbs: 17 g