Crispy Garlic Carrot Salad

Styling and Photography by Devorah Applegrad
Food Prep by Leah Hamaoui

Rich orange base, sharp garlic crunch, and a bright parsley finish; having simanim play out in different dishes of your Yom Tov table is always fun, but sweet roasted carrots covered in a garlic-infused oil makes it delicious as well.

SERVES 6–8

• 4 carrots, sliced into half-moons
• 2 Tbsp olive oil
• 1 tsp chili lime seasoning
• ½ tsp paprika
• ½ tsp granulated garlic
• ½ tsp salt
• ¼ tsp pepper
• 2 cups roughly chopped parsley leaves
• 2 Tbsp sesame seeds
• 5 scallions, green parts only, sliced (reserve white parts for dressing)

Garlic Dressing

• 1½ Tbsp oil
• 5 cloves garlic, diced
• 5 scallions, white parts only, sliced (reserved from salad)
• 2 Tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp brown sugar or honey
• salt and pepper, to taste

Preheat oven to 450°F (240°C).

Toss carrots with olive oil and spices, then place them on a baking sheet. Bake for 25–30 minutes until carrots are soft and nicely roasted.

Meanwhile, prepare the dressing: Heat oil in a pan over medium heat. Add garlic and scallions and cook for about 5 minutes, shaking the pan, until the garlic is golden in color. Remove from heat. Add soy sauce, sesame oil, brown sugar, salt, and pepper; mix. Set aside.