MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Rainbow Carrot Salad
Categories: Vegetables, Citrus, Grains, Herbs
     Yield: 6 servings

     1 tb Clear honey
          Grated zest and juice 1
          - lemon
     5 tb Extra-virgin olive oil
 1 1/2 kg 53 oz) mixed heirloom or
          - rainbow carrots; trimmed
          - (or use regular)
     1    Red onion; in thin wedges
          Handful salad leaves
    30 g  (1 oz) pumpkin seeds;
          - toasted in a dry pan
    90 g  (3 oz) pomegranate seeds
     2 tb (ea) chopped parsley,
          - coriander and mint

 EQUIPMENT: Large roasting tin lined with compostable
 baking paper

 Set the oven to 180°C/355°F(fan)/gas 6.

 Whisk together the honey/syrup, lemon zest, 1 tbsp of
 the oil and a little seasoning.

 Halve the carrots lengthways and put them in the
 prepared roasting tin with the onion wedges. Add the oil
 mixture and stir well so all the carrots are lightly
 glazed. Spread out the veg in a single layer and roast
 for 30-40 minutes or until tender, stirring several
 times.

 Whisk the lemon juice, remaining oil and some salt and
 pepper. Arrange the carrots and some salad leaves on a
 large platter. Top with the pumpkin seeds, pomegranate
 seeds and herbs, then drizzle over the dressing and
 serve.

 RECIPE FROM: https://www.deliciousmagazine.co.uk

 Uncle Dirty Dave's Archives

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