Roasted carrot salad with brown butter and chickpeas
This brown butter roasted carrot salad recipe is a side dish that is guaranteed to please at your next big feast or festive gathering.
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Cooking tools:
- Blender
- Oven
- Saucepan
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 80 gm unsalted butter, chopped
- 4 garlic cloves, crushed
- 90 gm (¼ cup) honey
- 2 tbsp white wine vinegar
- 3 bunches mixed baby heirloom carrots, washed, trimmed, carrot tops reserved
- 400 gm can chickpeas, rinsed, drained
- 1 cup (firmly packed) rocket leaves
- 2 cups (firmly packed) picked watercress
- Carrot-top dressing
- ¼ cup carrot tops
- ¼ cup (loosely packed) tarragon leaves
- 80 ml (1/3 cup) extra-virgin olive oil
- 1 small garlic clove, crushed
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