Roasted Carrot Salad with Charmoula Sauce

Photo: Margi Kahn

Margi Lenga Kahn



  • 3 lbs. carrots, trimmed, scraped, washed and patted dry 
  • ¼ cup olive oil 
  • 2 tsp. coarse kosher salt 

Charmoula Sauce: 

  • 1 cup lightly packed, fresh, flat-leaf parsley leaves 
  • 1 cup lightly packed fresh cilantro, leaves and tender stems 
  • 1 large garlic clove, peeled and crushed 
  • 2 tsp. ground coriander seed 
  • 2 tsp. ground cumin seed 
  • 1 tsp. sweet paprika 
  • Pinch red pepper flakes (optional) 
  • ½ cup olive oil 
  • ¼ cup freshly squeezed lemon juice 

For garnish: 

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  • ¼ cup fresh mint leaves, torn in half, or coarsely chopped Parsley
  • Grated zest of half of a lemon 



1. Preheat oven to 425 degrees. Oil baking sheet(s) or line with parchment paper; set aside. 

2. Cut carrots diagonally into 1-inch slices. Place in a large bowl and toss with olive oil. 

3. Turn carrots out onto prepared baking sheet(s) and spread out into a single layer. Sprinkle carrots evenly with salt; roast in oven until crisp-tender, about 20 minutes.  

4. Transfer pan to a cooling rack and let carrots cool on pan. (Once cooled, carrots can be refrigerated in a covered container overnight.) 

A few hours before serving salad, make the charmoula sauce: 

Combine all of the ingredients together in the bowl of a food processor or a blender. Process mixture into a smooth sauce/paste. Taste, adding more lemon juice as needed. (Cover sauce tightly with plastic wrap, letting wrap sit directly on top of sauce. Refrigerate until needed.)

Turn carrots out onto a serving platter with a lip, or a large bowl. Toss carrots with half of the charmoula sauce, adding more as needed. Garnish salad with mint leaves and grated lemon zest; serve. 

Makes 6-8 salad or side dish servings.