balsamic-roasted-parsnip-carrot-salad

balsamic-roasted carrot salad

Sometimes I need a little excitement in my life.

Like today for example, when I decided to change-up my usually boring lunchtime salad by adding some freshly roasted carrots and using cabbage instead of lettuce. I thought the fresh thinly sliced napa and red cabbage were the perfect partner for the sweet and tangy balsamic-roasted carrots – and I hope you do too!

balsamic-roasted-parsnip-carrot-salad

To make this Balsamic-Roasted Carrot Salad you will need:

1 cup red cabbage, very thinly sliced
1 cup napa cabbage, very thinly sliced
3-4 carrots, cut diagonally
1-2 green onions, thinly sliced
1 – 2 tbsp freshly grated Parmesan cheese
2 tbsp balsamic vinegar
1 tbsp olive oil, plus 1 tsp
salt & pepper

Here is what you do:

Combine the diagonally cut carrots with 1 tbsp olive and toss to coat. Season with salt & pepper. Roast in 400 degree oven for 18 minutes. Drizzle with 1-2 tbsp balsamic vinegar and toss to coat. Roast for another 5 minutes until the balsamic vinegar begins to caramelize.

Arrange sliced cabbage on serving platter. Sprinkle with the green onions. Drizzle with 1 tsp or so of olive oil and 1 tbsp or so balsamic vinegar. Top with the roasted carrots and then a generous sprinkle of Parmesan cheese. Enjoy with crusty bread.

~ julie ~

balsamic-roasted carrot salad
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