Gluten-Free Roasted Carrot Salad
By the Gluten Free Recipes team ·
This vibrant salad features tender, caramelized roasted carrots tossed with a zesty Dijon vinaigrette. The sweetness of the carrots is beautifully balanced by the tang of the dressing, creating a delightful side dish bursting with flavor and a satisfying, slightly chewy texture.
At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 8 ingredients — including carrots, extra virgin olive oil, salt — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Roasted Carrot Salad: When preparing this salads and sides recipe, to ensure this dish remains gluten-free, always use certified gluten-free Dijon mustard and be mindful of cross-contamination during preparation. Ensure all utensils and surfaces are thoroughly cleaned before use, especially if preparing gluten-containing foods in the same kitchen In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Roasted Carrot Salad: This recipe is naturally gluten-free, relying on fresh vegetables and certified gluten-free pantry staples. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs carrots, peeled and cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (verify GF)
- 1 clove garlic, minced (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the prepared carrot pieces with 2 tablespoons of extra virgin olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Ensure the carrots are evenly coated and spread them out in a single layer for optimal roasting.
- 2
Roast the carrots in the preheated oven for approximately 20-25 minutes, or until they are tender when pierced with a fork and have developed beautiful caramelized edges. You should notice a sweet, roasted aroma filling your kitchen as they cook.
- 3
While the carrots are roasting, prepare the vinaigrette. In a small bowl, whisk together the remaining 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of gluten-free Dijon mustard. If using, stir in the minced garlic until well combined.
- 4
Once the carrots are roasted to perfection, carefully remove the baking sheet from the oven. Transfer the warm roasted carrots to a medium serving bowl. Drizzle the prepared vinaigrette over the carrots while they are still warm, allowing the flavors to meld.
- 5
Gently toss the carrots with the vinaigrette to ensure they are all coated. Taste and adjust seasoning with additional salt and pepper if needed. Serve the roasted carrot salad warm or at room temperature, allowing the flavors to deepen for about 10-15 minutes before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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