An easy and versatile salad that can be transformed for the seasons. Swap out the toppings for in-season ingredients. Make it a meal by adding chicken, steak, or salmon on top. 


  • 1 bunch peeled rainbow carrots
  • 1 tbsp olive oil
  • Coarse salt
  • Black pepper


  1. Preheat oven to 425 F. 
  2. Wash and peel carrots. Place carrots on a rimmed baking sheet and drizzle with olive oil and a sprinkle of coarse salt. 
  3. Toss the carrots to ensure they are coated with olive oil. 
  4. Roast for 20 minutes, turning halfway through. 
  5. Add a pinch of salt and pepper and enjoy.