Spiced Carrot Salad

Micah Siva

Easy

Difficulty

Make the most of your garden-fresh carrots with this simple recipe. It’s an all-year dish that is the perfect side to share on Shabbat, Passover or really any holiday meal. Packed full of fragrant spices, the humble, naturally sweet carrot takes center stage in this salad that is best served at room temperature, making it a great make-ahead dish.  

Cooking for plant-based eaters? Add cooked lentils and a squeeze of lemon and serve atop lettuce for a protein-packed meal to suit any diet. 

Ingredients for 4 servings

  • 1lb (500g) mini carrots, or carrots chopped into 1–2-inch pieces 
  • 2 Tbsp. olive oil 
  • 1 Tbsp. maple syrup 
  • 1/2 tsp. cinnamon 
  • 1/2 tsp. ginger 
  • 1/2 tsp. fennel seeds 
  • 1/2 tsp. coriander 
  • 1/2 tsp. smoked paprika 
  • Pinch sea salt 
  • Pinch red chili flakes 
  • 2 Tbsp. fresh cilantro, chopped 
  • 2 tsp. sesame seeds 
  • Radishes, thinly sliced, to garnish 
  • Preparation Time
    5 minutes
  • Cooking Time
    20-25 minutes

Directions

  1. Preheat the oven to 450F. Line a tray with baking paper. 
  1. In a large bowl, combine carrots, olive oil, maple syrup and spices. Toss to mix. 
  1. Transfer to the baking sheet. Roast for 20-25 minutes or until carrots are tender. 
  1. Garnish with cilantro, sesame seeds and sliced radishes. 
  1. Enjoy! 

View Other Recipe Categories

Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.