Honey-roasted carrot salad with rocket
and toasted caramelised walnuts Honey-roasted carrot salad with rocket
and toasted caramelised walnuts

Try this colourful combination of roasted carrots and caramelised walnuts as a delicious side dish or a healthy main.


Serves 4


2 hrs


  • 1.5kg carrots Item 11450, cut in half lengthwise on the diagonal
  • 1 head garlic
  • ½ cup olive oil
  • 2 tbs honey
  • 150g walnuts, roughly chopped
  • ½ cup sugar
  • 2 tbs apple cider vinegar
  • 240g rocket


Preheat the oven to 200°C (180°C fan-forced). Toss the carrots and garlic in ¼ cup olive oil, drizzle with honey and place into a lined baking tray. Roast the garlic for 40 minutes, remove, and set aside until cool. Roast the carrots for 1 hour and 30 minutes, or until tender. Remove from the oven and leave to cool slightly.
Meanwhile, add the walnuts to a lined baking tray. Toast in the oven until golden, about 5 minutes. Remove and set aside to cool. In a small saucepan over medium heat, add the sugar and 2 tablespoons of water. Boil, swirling the pot to mix, until the mixture turns golden (about 5 minutes) and carefully stir the walnuts through. Spread onto the lined baking tray and leave to set.
Push the roasted garlic out of its skin. Add the garlic, apple cider vinegar and remaining ¼ cup olive oil to a small jug. Season well, and whisk to combine. Break the candied walnuts into bite-size pieces.
To serve, arrange the rocket on a serving dish. Layer over the roasted carrots and candied walnuts. Drizzle over the dressing and toss to serve.

Originally published in The Costco Connection, Mar/Apr 2023. Pick up the latest copy at your local warehouse or read it online.