Carrot Salad

roasted carrot salad

Baby Carrots – 1 tray

Garlic – 2 Heads

Thyme – 1 Bunch

Greek Yogurt – 8 oz

Zest and Juice of 1 Orange

Sunflower Seeds – 1/2 Pint

Sunflower Oil – 1/2 Pint

Confectioners Sugar – 1/2 pint

Carrot Salad

Procedure: Dress the carrots in extra virgin olive oil, salt and pepper and lay them on a baking tray with the garlic and thyme. Roast Carrots for about 45 min or until tender in a 400-degree oven.

Combine in a mixing bowl 8 oz Greek yogurt and the juice and zest of 1 orange. Season with a pinch of salt.

Toast your sunflower seeds in a 350 degree oven for about 15 min or until golden brown. Let cool. Cover with Sunflower oil.

Peel and rough chop 1 head of garlic. Toss in confectioners sugar and fry in a pot of canola oil at 275 degrees until golden brown while stirring almost constantly. Strain and cool.

Plating: Toss cooled roasted carrots with sunflower seeds, oil, salt, pepper and candied garlic. Arrange on a plate with a few dollops of orange yogurt. Garnish with sunflower shoots.

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