Roasted carrot and edamame Salad

We are always looking for  tasty vegetable ideas, because if they are tasty we will eat them 🙂 This recipe is at hot or cold and looks appealing with the bright colours. Serves 4 – 6 TIPS .   Steamed carrots or grated raw carrots can be used instead of roasted carrots. Add an extra tablespoon of oil to the dressing. .   Recipes for salads are one of the most “flexible” making it so easy to change ingredients to suit the season and vegetable availability. .   Toasted buckwheat makes an interesting salad topping. Sprinkle buckwheat into a frying pan and cook over medium heat until it starts to brown. Remove from the heat as the residual heat in the pan will finish the cooking.  
Roasted Carrot and Edamame Bean Side Dish

8 large carrots
3 tablespoons oil
1 cup cooked edamame, shelled broad beans or peas
2 tablespoons toasted sunflower and pumpkin seeds
Basil leaves

1 clove garlic
1 teaspoon finely grated orange rind
2 tablespoons orange juice
2 tablespoons DYC Apple Cider Vinegar
1 teaspoon prepared mustard
3 tablespoons oil

Peel carrots and cut into even-sized pieces.
Place the oil in a roasting dish and toss carrots in the oil with your hands to coat the carrots.
Bake at 180 degrees C for 10 minutes. Turn the carrots and cook for 10 minutes or until cooked.
While the carrots are still warm, toss through the dressing. Leave to cool then toss through the edamame.
Place on a serving platter or dish and sprinkle over seeds and basil.
Dressing: Crush and peel garlic. Place in a screw top jar with the rind, juice, vinegar, mustard, oil and salt. Shake well to combine.
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Roasted Carrot and Edamame Bean Side Dish