· By The Beyond Good Team
Vanilla Cardamom Roasted Carrot Salad
A sweet, smoky, and gently spiced carrot salad that is perfect alongside barbecue meats, grilled chicken, or anything coming off the summer grill. The cardamom, coriander, and Beyond Good Pure Ground Vanilla give the carrots a warm, unexpected depth, while the pickled onion and sunflower seeds keep it bright, crunchy, and fresh.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2-4
INGREDIENTS:
- 2 tbsp salted butter, melted
- 1 tbsp honey
- 1/2 tsp ground cardamom
- 1/2 tsp Beyond Good Pure Ground Vanilla
- 2 tsp ground coriander
- Pinch of red pepper flakes
- Fine sea salt, to taste
- 1 lb 7 oz carrots, peeled and trimmed
- 4 cups mixed salad greens
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To serve:
- Handful cilantro
- Pickled red onion
- 2 tsp sunflower seeds
METHOD
Preheat the oven to 350°F.
In a medium bowl, whisk together the melted butter, honey, cardamom, Beyond Good Pure Ground Vanilla, coriander, red pepper flakes, and a pinch of salt.
Add the carrots and toss until well coated. Spread them out on a large roasting pan or sheet tray.
Roast for 20 minutes, or until the carrots are tender and caramelized. Let cool slightly.
Arrange the salad greens on a serving platter and top with the roasted carrots.
Finish with the cilantro, pickled red onion, and sunflower seeds.
Serve warm or at room temperature.