Roasted Carrot Salad

From the Kitchen of Engrid Winslow

An exotic and super-easy salad that your whole family will enjoy.

Serves 4

4 carrots
2-3 Tangelos
2 oz. Castelvetrano olives
olive oil
salt
pepper

Preheat oven to 450. Peel carrots, cut crosswise into 2″ pieces, then lengthwise into 1/2″ thick batons. Toss carrots with a drizzle of olive oil, salt and pepper and spread on foil-lined baking sheet. Roast for 8 minutes, stir, then roast for another 6-8 minutes until brown and tender. Set aside. While carrots are roasting, peel the tangelos, separate into segments and cut each segment in half. Remove and discard pits from olives and roughly chop. Toss carrots, tangelos and olives together and drizzle with a bit more olive oil. Season with additional salt and pepper if desired.

 

CARROT CAKE MUFFINS

Who doesn’t love Carrot Cake? Now you can have a less guilty version (no frosting) for breakfast.Scarlet Nantes Carrot

Carrot Cake Muffins (makes 12)

from the kitchen of Engrid Winslow

1 3/4 cup regular or gluten-free flour
2/3 cups firmly packed light brown sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
Dash ground mace
1/2 cup crushed pineapple in juice
1/2 cup vegetable oil
1 egg, lightly beaten
1 1/2 tsp. Vanilla
2 cups shredded carrots
1/2 cup raisins

Preheat oven to 400 F and grease or line muffin tin cups. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon and mace. In another bowl, stir together pineapple, carrots, oil, egg and vanilla. Make a well in center of dry ingredients; add pineapple mixture and stir just enough to combine.

Spoon batter into muffin cups and bake for 20 minutes. Cool on wire rack for 5 minutes before removing muffins from cups. Finish cooling on rack. Serve warm or completely cooled.

These muffins freeze well.