The sweetness of roasted carrots is beautifully highlighted by peppery arugula, crunchy croutons and a garlicy, lemon, thyme dressing. With some white beans to round it all out and give us a boost of healthy protein and fiber, this is such an incredibly delicious and healthy Early Fall take on a panzanella salad. You’re gonna love it!
1/8t garlic powder
1/8t onion powder
2T olive oil
1 garlic clove, minced or grated
1 lemon, juiced
4T olive oil
1-2c bread, cubed (I used sourdough-YUM)
1/4t garlic powder
2T olive oil
1c white beans, cooked or canned/drained – make your own here
1c microgreens – optional
Chives, chopped – optional
Preheat oven (with the baking sheet inside if you can remember) to 375°F. Chop up the carrots into large sticks. Sprinkle with garlic powder, onion powder, thyme and a little salt and pepper. Drizzle with olive oil and toss to coat. Dump them out on the baking sheet (don’t forget it’s hot) and roast for 8-10 min, flip the carrots then roast for another 5 min. Let cool for 5-10 min so they don’t completely wilt the greens.
Add garlic clove, lemon juice, thyme, olive oil, salt and pepper in a jar, secure the lid and shake. Set aside.
Toss bread cubes in garlic powder, olive oil and a small pinch of salt. Then toast on a pan in your toaster oven or add to the oven with the carrots for 3-5 min.
Dump carrots, croutons and beans in a large bowl, pour about 3/4 of the dressing over and stir to coat. Add the arugula, microgreens and a big pinch of chives, toss again. Add the rest of the dressing if you need/want it. Plate it up and top with some more chives.