We love it when a dish takes one classic ingredient like a carrot and makes it sing! And this delicious roasted heirloom carrots salad certainly does that. A simple side dish with a natural sweetness that everyone will love and it's sure to look stunning on any table.
You can enjoy this easy carrot side dish recipe every day of the week. But it also fits perfectly on any holiday table.
Ready for a new way to enjoy carrots? Then let's get cooking!
This is one of those great dishes that let's the roasting process and your oven do all the hard work for you.
We think you will love the sweetness from roasting the carrots and red onion, with the addition of the fennel and cumin seeds flavours. Creating a dish that will dance on your palate and leave everyone wanting more. Enjoy!
This stunning mix of roasted rainbow carrots will look and taste amazing on your Easter table, for Christmas dinner, or will create the perfect Thanksgiving side dish.
What are heirloom carrots?
Heirloom carrots, or heritage carrots, are traditional carrots. Before the seeds were modified to create the uniform popular orange carrot.
Heirloom carrots come in various colours: red, purple, white, and yellow. The heirloom carrot seeds are preserved and passed on between farmers and growers.
Their colours are natural and have adapted over time to their environment and soil type. Heirloom carrots are sweeter and have more nutritional benefits, than the orange carrot.
In this recipe we have used a mix of yellow and purple heirloom carrots. A great antioxidant and good source of vitamin A, K and C.
Pick a variety that's available in your area or if you are lucky create a whole rainbow of carrots!
Sprinkle with a little pistachio dukkah for an extra layer of flavour and texture!
- Yellow or purple heirloom and regular orange carrots - You may find a selection of heirloom carrots at your local grocery stores, if not try your nearest whole foods farmer's market. Use whatever heirloom colours are available to you, though we love the pop of colour the purple carrot gives to this dish if you can find them. And look out for any rainbow baby carrots that would also work well in this dish.
- Red onion - these are already sweet and mild, roasting them intensifies that flavour and works perfectly for this dish.
- A bulb of Garlic - cooking them unpeeled, allows them to roast in their own skin creating amazing flavour. They can then be squeezed out into the dish, adding a beautiful roasted garlic flavour.
- Fennel seeds & cumin seeds - both should be available in you local supermarket and add another flavour profile, that work amazingly with roasted carrots.
- Olive oil
- Salt and black pepper to taste
In a few simple steps, this tasty dish will be in the oven, roasting away and creating delicious flavour:
- Preheat your oven to 180 °C / 356 °F.
- Prep your ingredients - For the carrots remove any green tops and peel. Depending on the size of your carrots, cut large carrots into chunks and leave any baby rainbow carrots whole. Quarter the red onion and break up the garlic bulb, but keep the cloves in their skin.
- Mix the carrots, red onion, fennel seeds, cumin seeds, garlic, olive oil and salt and pepper into a large bowl.
- Place an oven-proof dish over a high heat on the stove and add all the ingredients in a single layer. Allow them to roast a little in the pan, creating some golden brown edges. This adds a little extra colour and flavour to the finished dish.
- Pop the oven-proof dish into the oven and roast for 35 minutes. (They can also be transferred to a baking sheet)
- Once ready, remove from the oven.
- Place onto your serving platter and add any additional garnishes. Serve and enjoy!
Tips from the chef
- Keep the garlic cloves in their skin - trust us roasting the garlic this way is delicious. Once roasted the roasted garlic can then be squeezed out into the dish. Yum!
- This is a great dish for prepping ahead. Simply prepare all the ingredients and add them all, minus the oil, to the mixing bowl. Store covered in the fridge until you are ready to roast them. Then simply add the oil and mix. Then continue with the cooking and roasting steps as per the instructions.
There are a few garnishes that work really well with this dish and to create different flavours and textures.
- Crumble feta over the top.
- Add a few dollops of hummus.
- Sprinkle with our homemade pistachio dukkah.
- Or just dress with a handful of microgreens.
Or add some additional vegetables to the dish. Other root vegetables like sweet potatoes, parsnips and beetroot would work well. Or even add some Brussels sprouts. Just adjust your cooking time to make sure all the vegetables are cooked.
This roasted heirloom carrot salad recipe is simple to make. We love that it takes a staple ingredient like your regular carrots and turns it into a next level delicious side dish the whole family will enjoy.
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara.
Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food every day. Try new cuisines and gain a new level of confidence in the kitchen.
Sara understands what it's like preparing weekly dinners for a busy family of five. She likes to create healthy recipes, that are easy to whip up and full of flavour which the whole family can enjoy.
Roasted Heirloom Carrots Salad
- 3 Heirloom carrots (See note 1)
- 3 Carrots Orange
- 1 Red onion Peeled
- 1 Bulb of Garlic
- 1 teaspoon Fennel seeds
- 1 Tsp Cumin seeds
- 60 ml Olive oil (¼ cup)
- Salt and pepper to taste
- Small bunch Microgreens (optional)
- Preheat the oven to 180 °C / 356 °F.
- Peel and cut the carrots into large chunks.
- Cut the red onion into quarters and break up the garlic bulbs, keeping the cloves in the skin. (The roasted garlic can be squeezed out of their skins prior to eating).
- Mix the cut carrots, red onion, fennel seeds, cumin seeds and garlic in a bowl, add the olive oil and season with the salt and pepper.
- Heat an oven proof dish over a high heat on the stove, then add all the mixed ingredients from the bowl. And allow to roast a little to create some colour.
- Roast a little to give a bit of colour then place into your oven.
- Place the oven dish into the oven and roast for 35 minutes.
- Remove from the oven and spoon over some hummus and sprinkle over some micro greens (if using). Serve and enjoy.