This recipe is incredibly easy to make and works with any type of fish. I just happen to really enjoy cod. The ingredients are placed in a foil bag, which you steam in the oven. An effortless supper.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds carrots, peeled and thinly sliced on the diagonal
- ½ cup slivered almonds
- 2 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- salt and ground black pepper to taste
- 1 teaspoon honey
- 1 tablespoon cider vinegar
- ⅓ cup dried cranberries
- 1 (4 ounce) package crumbled Danish blue cheese
- 2 cups arugula
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
- Cooks Note
- Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 370 mg |
| Sugars | 13 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
So good that I had to make two nights in a row! I did take a suggestion from the reviews and used hot honey and balsamic to dress the salad, delicious! I also swapped in feta for the blue cheese (personal preference). Served with grilled steak. Definitely going into my regular rotation!
Delicious!
This is my least favorite carrot dish I’ve ever had. I did not like the combination of flavors even a little.
Great flavor. Did not have the blue cheese so used sharp cheddar and it was tasty. Will definitely make this again as I love roasted carrots.
This was very good, and I wouldn’t hesitate to make it again for company. I subbed spinach for arugula and used roasted almonds since that’s what I had on hand.
This was absolutely delicious! I made it with Gorgonzola instead of Blue Cheese, but other than that I followed the recipe exactly. My almonds really over toasted with the carrots, but I just toasted some more! Truly a keeper!
I love this salad. Call me obsessed. I do make some changes. 1. I always use RAINBOW carrots. I love the variety of flavors. 2. I use a milder cheese, goat or usually a mild feta. 3. I use a habanero-infused honey. It adds some heat which is amazing with with sweetness of the carrots. 4. I use a nice fig balsamic vinegar instead of apple cider. 5. I don’t use the cranberries. Definitely great on the arugula. Never tried it as originally written, I’m sure it great too. Note – with the rainbow carrots, this salad is quite pretty and would be great to serve or bring to a dinner party.
A delectable salad that was easy to make. We didn’t have blue cheese so I substituted it with aged parmigiana. My other half does not like fruit in his salads so I did not add the dried cranberries. Next time I’ll add it to mine.
I forgot the arugula and used less blue cheese, but it was still good!
Easy and delicious!!!
Great, but the almonds and garlic burned badly and I had to start again. I’d recommend toasting the almonds and garlic in a pan while the carrots are baking.
LOVE this recipe. This is my “go to” when we bring salads to dinner or have guests. It’s perfect “as is” but can also be adjusted – we prefer feta cheese so usually make it with that instead of bleu and it’s still delicious!
I loved the mixing of flavors. The only change I made was to use olive oil instead of coconut oil.
Quite good. Nice the roasting can get done ahead of time. We liked the unusual combinations. Used goat cheese instead. Believe the cheese is a worthy addition. Adding this recipe to my go to list.
This is Very Good! I used Feta instead of Blue Cheese. Will definitely make again!
It turned out wonderful and I was really surprised by the mix of flavors. Used Gorgonzola instead of blue cheese and that really added to it. Toast and a half a cup of Almonds separately. Put the carrots 1 tablespoon of minced garlic 1 tablespoon of olive oil salt and pepper into a Ziploc bag he and then bake them for 400° after 30 minutes I still felt that I needed another 10
I have this salad several times, and it’s always a hit .
Very easy such flavor. We ate it all
Very good! I followed the recipe closely, the only change was that I roasted the carrots at 475 so they would brown a bit better. It’s a trade off because you need to stir them every 10 minutes or so.
Loved it
This salad was delicious. I made as directed but only used 1 lb of carrots. Also my local store didn’t have arugula so I used a bag of mixed greens. Yummy.