Roasted Carrot, Feta And Mint Salad - cooking recipe

Ingredients

1 (600 g) bag Europe's Best Carrots A La Parisienne, frozen
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
DRESSING
2 garlic cloves, minced
3 tablespoons rice vinegar or 3 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon honey or 1 teaspoon grainy mustard
1/2 teaspoon cumin
1/4 teaspoon smoked paprika or 1/4 teaspoon sweet paprika
GARNISH
1 cup crumbled feta cheese
1/3 cup pitted black olives, halved
1/4 cup shredded mint leaf

Preparation

In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
TIPS: Roasted carrots can also be served as a hot dish.