Roasted carrots with savoury granola and pickled onions

Dressed-up carrots with a ton of style and flavour!

I have always adored carrots. In the beginning, I think my infatuation was Bugs Bunny’s fault – if eating carrots could make a cartoon rabbit so hilarious, surely they could have a similar effect on a quirky little kid? To this day, they remain a favourite snack, especially on road trips when I’m craving something fresh and crunchy to pass the time. I also have fond childhood memories of pulling carrots from our garden, then wiping them on the grass or running them under the hose before eating them in the summer sunshine. While I still love raw carrots, I think roasting them is truly the very best way to enjoy them and this dish really does their natural sweetness and beauty justice.

Savoury Granola

  • 1/2 cup (125 mL) rolled oats
  • 1/2 cup (125 mL) chopped cashews or walnuts
  • 1/4 cup (60 mL) sunflower seeds
  • 1/4 teaspoon (1.25 mL) each smoked paprika, ground pepper
  • 1 teaspoon (5 mL) kosher salt
  • 1/4 cup (60 mL) canola oil
  • 2 tablespoons (30 mL) maple syrup

Pickled Red Onions

  • 1 large red onion, quartered and sliced thinly
  • 1/2 cup (125 mL) white vinegar
  • 1/3 cup (90 mL) water
  • 2 tablespoons (30 mL) white sugar
  • 1 teaspoon (5 mL) kosher salt

Roasted Carrots

  • 10 medium-sized carrots (preferably organic)
  • 1/4 cup (60 mL) olive oil
  • Salt and pepper, to taste


  • 3/4 cup (185 mL) tzatziki (regular or vegan)
  • Fresh microgreens (optional)


  • Prepare granola up to one week ahead of time. Start by preheating oven to 350F.
  • Combine oats, nuts, seeds and spices in a small bowl then drizzle oil and maple syrup over top; toss to combine.
  • Transfer granola to a small parchment-lined baking sheet (spread out in an even layer) and bake for approximately 12 minutes, until golden brown, stirring occasionally. Let cool then store in an airtight container at room temperature.
  • While granola cooks, prepare pickled onions (also up to a week ahead). Combine water, vinegar and sugar in a small pot or a microwave-safe bowl. Heat to boiling, stir to dissolve salt and sugar, then pour over sliced onions in a canning jar. Set aside to cool to room temperature then refrigerate until needed.
  • Shortly before serving, prepare the carrots. Preheat oven to 400F.
  • Wash, peel and cut carrots in quarters lengthwise and then into pieces approximately 3 – 4 inches (7.5 – 10 cm) in length.
  • Spread carrots out on a parchment-lined baking tray. Drizzle with olive oil and toss to coat evenly, then sprinkle salt and pepper over them. Roast for 14 to 18 minutes or until carrots are tender-firm.
  • To assemble the salads, first spread about 3 tablespoons (45 mL) of tzatziki on each of four plates.
  • Divide the roasted carrots among the four plates then scatter about 1 tablespoon (15 mL) of red onion on top of carrots followed by about 2 tablespoons (30 mL) of granola. Finish with a few microgreens, if using.
  • Serve warm or at room temperature.

Serves 4 as an appetizer; recipe can easily be multiplied.


Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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