Roasted Carrot & Pepper Salad

Sometimes when I’m making dinner or lunch I like to prepare a few vegetable dishes and serve a bit of both over a grain. I found this recipe on A Beautiful Plate’s blog and adjusted it to suit my needs. This salad is great paired with a roasted squash dish or fresh kale salad. I served mine over quinoa. The spices listed in the ingredients are simply my recommendation, but I encourage you to substitute them for any of your favorites!

INGREDIENTS

8 carrots, washed and chopped into rounds
4 bell peppers, rinsed deseeded and sliced
3 tbsp garlic olive oil
2 tbsp honey
2 tsp cumin
1 tsp turmeric
¼ tsp cayenne pepper
Generous pinch of salt
1 orange, shave the zest and put it aside then juice the orange
1/2 cup parsley
1/4 cup walnuts or almonds

Serves 4-6

MAKE

Heat over to 425F (218C).
Line baking sheet with parchment paper.
Place carrots and bell peppers on parchment sheet.
Top veggies with garlic olive oil, honey, cumin, turmeric, cayenne pepper and salt; toss veggies so they are all coated in spices.
Place in oven for 15/20 minutes or until carrots are cooked through but still have a bite to them.
Remove veggies from oven and place in a big bowl.
Top veggies with orange zest, orange juice, parsley, and almonds or walnuts.
Serve over a whole grain of your choice!