What You’ll Love About This Recipe
This Roasted Sweet Potato and Carrot Salad is a game-changer for anyone looking to mix things up in the kitchen, and its simplicity makes it perfect for a weeknight dinner or a special occasion.
With its combination of flavors and textures, you’ll find yourself making it over and over again, experimenting with new ingredients each time to keep things fresh and exciting.
- The roasted sweet potatoes and carrots bring a natural sweetness that’s balanced by the tang of a well-crafted dressing, making each bite a delight.
- This salad is also incredibly versatile, allowing you to add your favorite nuts, seeds, or herbs to suit your taste preferences and dietary needs.
- Whether you’re a seasoned chef or just starting out, the ease of preparation and the assurance of a delicious outcome make this recipe a staple in any cookbook.
Recipe
To make a delicious Roasted Sweet Potato and Carrot Salad, start by preheating your oven to 425°F (220°C). This recipe combines the natural sweetness of sweet potatoes and carrots with the tanginess of a lemon-tahini dressing, creating a perfect side dish or light lunch.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- Chopped fresh parsley or cilantro, for garnish
- Crumbly feta cheese (optional)
Instructions:
- Toss the sweet potatoes and carrots with the olive oil, cumin, smoked paprika (if using), salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly browned.
- While the vegetables are roasting, prepare the tahini dressing. In a blender or food processor, combine the tahini, garlic, lemon juice, and water. Blend until smooth and creamy, adding more water if necessary to achieve the desired consistency.
- Once the sweet potatoes and carrots are done, let them cool slightly on the baking sheet.
- In a large bowl, combine the roasted sweet potatoes and carrots, and drizzle with the tahini dressing. Toss gently to combine.
- Garnish with chopped fresh parsley or cilantro, and top with crumbly feta cheese if desired.
- Serve warm or at room temperature.
Notes:
- You can adjust the amount of lemon juice and water in the tahini dressing to taste.
- Smoked paprika adds a nice smoky flavor, but you can omit it if you don’t have it.
- This salad is quite versatile and can be served as a side dish, added to sandwiches, or used as a topping for salads or bowls.
Time:
- Prep Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
- Serving: 4-6 people
Nutrition
The Roasted Sweet Potato and Carrot Salad recipe provides a nutritious and wholesome meal option. This salad is packed with essential vitamins, minerals, and antioxidants from the sweet potatoes and carrots.
| Nutrition | Amount (per serving) |
|---|---|
| Calories | 220 |
| Total Fat | 9g |
| Saturated Fat | 1.5g |
| Sodium | 200mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 4g |
| Sugars | 8g |
| Protein | 2g |
| Vitamin A | 200% DV |
| Vitamin C | 40% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
What to Serve With This Recipe
Now that I’ve got a sense of the salad’s nutritional profile, I’m thinking about what I can serve with it.
I’ll consider grilled chicken or fish for added protein. A side of quinoa or whole grain bread will complement its flavors.
It’s also a great topping for soups or stews. I can serve it as a side dish for a barbecue or picnic.
It’s versatile and can be paired with many options, making it a great addition to any meal.
