Best Carrot Salad With Cinnamonlemon And Honey Recipes

Honey-Lemon Roasted Carrot Salad image

Provided by thehungryscientist

Time 45m

Number Of Ingredients 11

2 pounds carrots, peeled and bias-sliced
3 tablespoons olive oil, divided
3 cloves garlic, sliced
2 tablespoons lemon juice
2 teaspoons honey
0.25 teaspoon salt
0.25 teaspoon freshly ground black pepper
2 cups arugula
0.333 cup dried cranberries
2 tablespoons dry roasted sunflower seeds
shaved Parmesan cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Divide carrots between two 10x15-inch baking pans. Drizzle with 1 tablespoon oil per pan; toss to coat.
Roast carrots until soft and starting to brown, stirring occasionally, about 20 minutes. Top with sliced garlic and roast 5 minutes more. Let cool 15 minutes.
Meanwhile, whisk together lemon juice, honey, salt, pepper, and remaining 1 tablespoon oil in an extra-large bowl. Add roasted carrots, arugula, and cranberries; toss to coat. Top with sunflower seeds and shaved Parmesan.

Nutrition Facts : Calories 170 kcal, Carbohydrate 24 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 199 mg, Fat 9 g, UnsaturatedFat 0 g

Carrot Salad With Cinnamon,lemon and Honey image

Provided by Norahs Girl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb young carrot, grated
2 ounces plump raisins or 2 ounces plump golden sultana raisins
1 lemon, juice of
1 teaspoon ground cinnamon
1 tablespoon clear honey
1/4 cup virgin olive oil
2 tablespoons toasted sliced almonds

Steps:

Place carrots and raisins into a bowl.
Combine oil, lemon juice, cinnamon and honey; season and pour over the carrots and raisins.
Toss together and serve with a garnish of the toasted almonds.

Cinnamon Glazed Carrots image

Provided by HokiesMom

Categories Vegetable

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 4

1 (16 ounce) package baby carrots (fresh or frozen)
1/4 cup honey
2 tablespoons butter (or stick margarine)
1 teaspoon ground cinnamon

Steps:

Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
In a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend.
Drain carrots and place in serving dish.
Drizzle honey mixture over carrots and serve.

Carrot Salad with Honey and Mustard image

Provided by FarAwayLea

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

4 medium carrots
2 peaches or 2 nectarines
1/4 cup dark raisins or 1/4 cup dried cranberries
2 tablespoons mayonnaise
1 tablespoon mustard
2 tablespoons honey
1 tablespoon fresh lemon juice
2 tablespoons blanched slivered almonds, roasted