This is an accidental salad. We were planning on making carrots in the oven to serve as a hot side with our main course but we had a few last minute surprise guests and then we realized that we had too little carrots to serve as a side dish so we decided to make it as a salad together with our Challah and other salads.
What you need
- Carrots
- Olive oil
- Sweet paprika spice
- Sweet chilli sauce
- Ground salt
Peel and cut your carrots
We like to play around with different shapes when it comes to cutting carrots. We cut these diagonally but your carrots can be any shape.
Place the carrots in a baking dish and cover them with olive oil, sweet chilli sauce, salt and paprika.
Stir it through making sure that all the carrots are covered and roast it in the oven uncovered until they are soft and the sweet chill has formed a nice sticky glaze on the carrots.
Remember to stir the carrots a few times through the roasting process a few times to avoid them from burning and to make sure that they all cook evenly and stay covered in the sauce.
When roasting carrots it is also best to rather have a single layer of carrots than too many on top of each other so that they roast evenly instead of steaming.
When the carrots are done allow them to cool down, serve them in a nice glass bowl and dress it with a nice piece of fresh coriander.
Although it was an accidental salad, I think it will definitely be a repeat dish.
