Roasted Carrot Salad

It’s been a busier-than-expected week for me, from traveling back to Michigan for my bridal showers to returning to New York to reorganize the apartment to accommodate my new shower “swag.” The past few days have involved several trips to Bed, Bath and Beyond, The Salvation Army for drop-offs and a complete overhaul of our kitchen and two messy storage closets. Why is it that “vacations” can, at times, seem busier than everyday life? I guess that’s somewhat of a byproduct of living in a 700 square foot apartment — seemingly every free moment is spent figuring out how to best utilize your tiny space.

We did get in a few moment of relaxation while my mom was here visiting. Last night, we saw Next to Normal, which was pretty awesome. I would recommend it for anyone looking to see a good Broadway show, whether you’re visiting or live in New York. I was either crying, laughing or grinning from ear-to-ear at any given moment during the two-and-a-half hour runtime. My mom loved the show as well, having already fallen in love with the music after hearing it on her Sirius Broadway station.

Before the show, we did dinner at Saravanaas. I’ve wanted to go there for the past three years, though I somehow never got around to it until last night. That’s one of the many nice things about having visitors (or your mom) coming into town: you have an excuse to get out of your apartment and actually enjoy the city around you.

Saravanaas was just as good as expected. The paper masala dosa was delicious with two different kinds of chutney, curry and sambar, as was the idli. For $23.00 we had those two dishes and a vegetable curry dish, plus tea. Not a bad price for NYC…


dosaToday, we stayed in and I made this roasted carrot salad. I didn’t write down the recipe, but the ingredients and process is simple enough that I figured it might be nice to post a no-recipe “recipe” here. This is where your inner chef takes over…Heck, you don’t even need an inner chef. Just use this recipe as a base and let your taste buds guide you from there.

Roasted Carrot Salad:

Serves: 4-5 as a side dish

Preheat oven to 425. Toss strips of  fresh carrot (about 6-8) in a little bit of olive oil, salt, pepper, and just a drizzle of agave nectar.  Lay flat on a baking sheet and bake in preheated oven for 30-35 minutes, tossing halway through. Add chopped, flat-leaf Italian parsley, drained and sliced kalamata olives and capers. If desired, add  garbanzo beans, or drained and chopped artichoke hearts. Toss with a little squeeze of fresh lemon juice and a drizzle of olive oil.



  1. Beth says

    Thanks, Alexa! I think I went a bit olive-heavy in my version of this salad but I loved the pic so much I didn’t care : )

    love your site, btw

  2. Anna says

    beth — this is one great salad! i added chickpeas to the carrots from the start (so they get a little crispy), then added shaved asparagus for the last 5 minutes in the oven, added kalamatas, goat feta (though it got a little soft in the humidity of my new orleans kitchen!), and lemon juice — yum!!
    i’m a relatively-newcomer to your site, but i love your ideas and interesting recipes!
    thanks so much!

  3. says

    That looks like a great salad/side dish. I love finding vegetable dishes that can be made ahead for entertaining. This one looks like a winner!

  4. Beth says

    Anna — I am SO stealing the chickpeas in the oven idea for the next time I make this. Do you use canned or fresh chickpeas? I had no idea canned chick peas could actually get crisp! And shaved asparagus. Man. That sounds awesome.

    Kath — I definitely think this would be good for entertaining, as I like it both warm and cold. Thanks for the comment!


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