- 1 1/2 lb baby carrots
- 3 tbsp pink peppercorns
- 4 tbsp honey
- 4 tbsp white balsamic
- 8 tbsp olive oil
- 1 tbsp rosemary chopped and flowers
- 1 whole orange zested
- 1 salt to taste
- 2 whole fuji apples peeled and sliced
- 3 tbsp chives chopped
Sodium: 388mgCalcium: 111mgVitamin C: 6mgVitamin A: 23684IUSugar: 28gFiber: 8gPotassium: 532mgCalories: 183kcalSaturated Fat: 1gFat: 3gProtein: 2gCarbohydrates: 40gIron: 3mg
How to roast carrots and apples
- In a bowl add olive oil, white balsamic, and honey. Season with salt and whisk together well. In a large bowl add carrots, 4 tbsp of olive oil-honey dressing, half of the crushed peppercorns, orange zest, chopped rosemary, and season with salt. Line a sheet pan with parchment paper and pour everything on to the pan. Place in 350 degree preheated oven and cook for 30 minutes or until the carrots are just cooked through. Take out and cool completely. Then take carrots and slice 1/8 inch lengthwise. Take about 10 slices of carrots and lay them flat overlapping them in a straight line on your cutting board going left to right. Take your apple slices and cut them in half lengthwise and lay the same amount of slices of apple on top of the carrots. Stand the carrots and apple slices up on its side and starting at one end, roll the slices into the center. Continue the same process all the way down as you create a apple-carrot “rose” shape. Place that rose inside a round 4 inch ring mold. Fill in any empty spaces in the ring mold with more carrot and apple slices. Place the filled ring mold on a sheet pan lined with parchment paper. Continue the same process until you have 4 portions.
- Take 2 tbsp of olive oil-honey dressing and spoon over the 4 portions. Then take a little more crushed pink peppercorns and season over the top of the carrot-apple rose. Place the sheet pan with the 4 portions into the 350 degree oven. Cook for 10-12 minutes until the apples are just tender. Take the sheet pan out. Place one ring mold on each plate. Carefully remove the ring mold. Spoon over the remaining 2 tbsp of dressing over the 4 portions. Garnish the warm salad with rosemary flowers and chives. Serve and enjoy!