Prep Time:
15 mins
Roast Time:
25 mins
Stand Time:
5 mins
Total Time:
45 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Divide carrots between two 10×15-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.
Cook's Note:
For shaved Parmesan, use a veggie peeler to shave curls from a block or wedge of Parmesan cheese.
Nutrition Facts (per serving)
| 170 | Calories |
| 9g | Fat |
| 24g | Carbs |
| 2g | Protein |
