Roasted carrot salad

Cumin roasted baby carrots with orange segments, frisée, cilantro, yogurt and toasted pistachios.

Taryn Wa, co-Founder and culinary director of Vancouver catering company, Savoury Chef Foods, shares her recipe for a roasted carrot salad with cumin that's perfect for winter.

2 bunches baby carrots
4 tbsp extra-virgin olive oil
½ tsp ground cumin
1 tsp kosher salt
ground black pepper, to taste
4 tbsp plain full-fat Mediterranean style yogurt
1 head frisée lettuce, washed and dried
2 tbsp cilantro leaves
½ orange peeled and segmented
1 tbsp toasted pistachio nuts, roughly chopped


Trim the greens off carrots and scrub.

Preheat oven to 375 F.

Bring a pot of heavily salted water to a boil. Place carrots a bit at a time into the boiling water, being careful not to crowd them. Keep the water at a consistent boil. Remove carrots after approximately 5 minutes and put into an ice water bath.

Toss carrots with all of the cumin and half of the olive oil, salt and pepper. Roast in the oven until cooked through and some pieces are caramelized. Let cool to room temp.

To assemble, lay the carrots on individual plates or a platter. Drizzle with yogurt. Garnish with frisée, cilantro, orange segments and pistachios.

4 servings