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Green Salad with Roasted Carrots and Creamy Tarragon Dressing
Perfectly roasted and drizzled with a creamy tarragon dressing, these carrots will be your favorite side dish on Easter Sunday. No matter what type of main meal you're serving, this easy recipe will pair perfectly.
👥 6 Servings⏱️ Prep & Cook: 30 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 450°F. Toss together carrots and oil on a large rimmed baking sheet. Season with salt and pepper. Roast, tossing once, until golden brown and tender, 15 to ⏱️ 18 minutes.
2
Meanwhile, whisk together créme fraîche, tarragon, milk, lemon juice, mayonnaise, and mustard in a serving bowl. Season with salt and pepper. Transfer 4 tablespoons dressing to another bowl; reserve.
3
Add lettuce to serving bowl and toss to coat. Top with carrots and drizzle with reserved dressing. Garnish with additional tarragon.
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