If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Every Winter my tolerance for chilly weather decreases. I have no patience for dressing in fashion when it’s 40º outside. Sometimes I feel like a wimp, I’ll readily admit that. When all I want to do is stay under the covers but I can’t spend the day in bed (if you know someone who does this successfully, please contact me), then I reach for a warm salad like this one. —NakedBeet
Serves 4 servings
- 10-12 carrot stalks
- 1 tablespoon neutral oil
- 1 tablespoon olive tapenade (Kalamata or Cured Black)
- 1 tablespoon crushed walnuts
- Preheat oven to 350º. Peel the carrots and cut them into 1/2? thick 2 inch long strips. Coat them with oil and season with salt. Place into a nonstick pan and bake until fork tender, about 30 minutes. Let cool for a few minutes, then dress with olive tapenade and crushed walnuts.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side