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Roasted Carrots with Scallion Vinaigrette

Kayla Howey
  • minutes
  • Serves

INGREDIENTS

1

Carrot top, leaves

2

bunch Long baby carrots

1/2 cup

Raisins

4

Scallions

1

Shallot

1 tbsp

Honey

2

Kosher salt

1/3 cup

Neutral oil

1 tbsp

Olive oil

1

Olive oil

3 tbsp

White wine vinegar

1/2 cup

Hazelnuts, raw

1

Feta cheese