eats // roasted carrot + shaved apple salad from dolly&oatmeal blog

Carrots are one of those vegetables that I have been meaning to roast for some time. All my favorite food bloggers are doing it, and naturally, as a food photographer, I am in love with their gorgeous warm hues. And I love the taste of carrots!

But for some reason, when it comes to cooking my veggies, carrots just get put on the back burner. I pretty much resort to eating them with hummus, how boring!

When I have the option of brussel sprouts, asparagus, broccoli…those just always seem to come first.

Then, I stumbled across Lindsey Love’s blog, dolly & oatmeal…honestly, don’t know how I didn’t find it sooner! She has amazing gluten + dairy free recipes that are chock full of veggies, annnnd seriously stunning photography, so I easily spent a couple hours scouring the blog to see what I could see.

Her roasted carrot salad really intrigued me. Sliced apples? drizzles in freshly squeezed orange juice? Um, hello….yes please.

I think I should have roasted mine a little bit longer because they still had a bit of crunch. Also, I just used what I had lying around so I used a tangelo instead of blood orange, I didn’t actually add fennel or sesame seeds (which I’m sure would have been an altogether amazing taste), but I did add some sunflower seeds for an added crunch.

Lastly, I don’t believe I had ever had roasted shallots until this moment. And, wow. They become so sweet and juicy I think I could have eaten a whole plateful of just those!

See Lindsey’s original recipe over here.