Roasted Carrots with Celery Salad

Written By Sophie Hakala

Serves 4-6

  • 2 lbs carrots

  • olive oil

  • salt

  • pepper

  • 1 tsp celery seed

  • ½ tsp sugar

  • juice of half a lemon

  • 1 bunch of celery - the leafier the better!


Preheat oven to 375F. Wash and trim the carrots, and chop into 1 inch chunks. Toss with olive oil, salt and pepper, celery seed, sugar and half of your lemon juice. Spread into a single layer on a baking sheet, and roast until softened and browned around the edges - about 20-30 minutes.

While the carrots roast, start the celery salad. Discard the tougher outer stalks, and very thinly slice the remainder - being sure to include the tender center and as many of the leafy bits as possible.

When the carrots are finished, transfer to your serving dish. Toss the celery with the remaining lemon juice, olive oil, salt and pepper to taste -  pile the celery salad on top of the warm roasted carrots and serve!

Sophie Hakala
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