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Roasted rainbow carrot and thyme salad

A simple and tasty salad with an amazing array of colours.
Prep Time 10 mins
Cook Time 20 mins
Course Salad


  • 8-10 medium mixed colour carrots
  • 2 tablespoons fresh thyme or lemon thyme split into 2 portions
  • 150 grams baby spinach leaves roughly chopped
  • 1//2 lemon juice only
  • salt and pepper to taste
  • 2 tablespoons balasamic vinegar to finish


  • Pre-heat the oven to 180ÂșC. Line a baking tray with non-stick baking paper or a silicon mat
  • Scrub the carrots to remove any dirt and fronds - peel only if necessary. Cut the carrots into slivers and rinse under a tap. Scatter over the baking sheet whilst they're still wet. Add a little olive oil if you so desire.
  • Scatter half the thyme leaves over the top and place the tray in the oven. Roast for 15-20 minutes until the carrots are soft. Do not over-roast.
  • Whilst the carrots are roasting, scatter the roughly chopped spinach over a serving dish and drizzle the lemon juice over the top.
  • Once the carrots are cooked, remove the tray from the oven. Drop them over the top of the spinach whilst hot - this will wilt the spinach slightly. Season with salt and pepper and drizzle the balsamic vinegar over the top.
  • Serve warm or leave to cool and serve later.
Keyword carrots, healthy food, phytonutrients, quick salad