Not only is this warm roasted carrot and pea side salad colorful and full of flavor, but it’s also the perfect vegetable salad to serve with almost any type of grilled meat or fish. The tiny bit of mayonnaise it contains gives it just the right amount of richness, and the lemon zest and chipotle lend a refreshing kick to the peas and carrots.
I’ve totally been upping my salad game lately. It started with this Crunchy Fennel & Fresh Orange Salad, then moved onto this Tangy Chickpea & English Cucumber Salad, followed by this Fennel & Tomato Italian Vinaigrette Salad. They were all just so gosh darn incredible, that it’s gotten me crazy-excited to visit my local farmer’s market each week to see what other salads I can come up with.
There are those weeks, however, when I just don’t have the time to hit my local market or farmer’s market, so I’m left to make do with what I have on hand. That’s where this salad comes into play. I almost always have a bag of carrots in my fridge because they last for what seems like months, and on most days, I can almost certainly dig a bag of frozen peas out of the depths of my overly-jammed freezer.
What I love most about this salad, is that it can be served warm or at room temperature. It also goes great alongside grilled meats or fish. The slight bit of mayo gives it just the right amount of richness, and the chipotle and lemon zest give it a nice refreshing kick. It’s also just so colorful, which makes you want to put a big ol’ heaping spoonful of it onto your plate. Yup, it’s pretty much just salad perfection.
Ingredients:
- 1 (16-oz.) Bag Carrots, Peeled & Sliced
- 2 Tablespoons Extra Virgin Olive Oil
- 1 (13-oz.) Bag Frozen Baby Sweet Peas
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Fresh Cilantro, Finely Chopped
- 1 Teaspoon Fresh Lemon Juice
- 1/4 to 1/2 Teaspoon Ground Chipotle
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Lemon Zest
Directions:
- Preheat oven to 450 degrees.
- Place the sliced carrots on a baking sheet and drizzle them with the olive oil. Use your hands or a spatula to combine.
- Bake for 15 minutes, remove from oven and add the frozen peas. Stir well to combine.
- Bake for 15 to 20 additional minutes, or until the peas are just starting to shrivel and the carrots are lightly roasted.
- In a medium bowl, whisk together the mayonnaise, cilantro, lemon juice, ground chipotle, salt, and pepper.
- Add the roasted carrots and peas and then stir to combine.
- Garnish with lemon zest.
Suggestions:
- Notice that this recipe calls for 1/4 to 1/2 teaspoon of ground chipotle. If you like spice, use 1/2 teaspoon. If you like things a little milder, use 1/4 teaspoon.
- If you are a cilantro hater, replace it with finely chopped parsley or chives.
Improvements:
- Add sliced hard-boiled eggs to the salad.
- Replace the mayonnaise with Greek yogurt.
- Use one or two finely minced canned chipotle peppers instead of ground chipotle.
Ingredients:
- 1 (16-oz.) Bag Carrots, Peeled & Sliced
- 2 Tablespoons Extra Virgin Olive Oil
- 1 (13-oz.) Bag Frozen Baby Sweet Peas
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Fresh Cilantro, Finely Chopped
- 1 Teaspoon Fresh Lemon Juice
- 1/4 to 1/2 Teaspoon Ground Chipotle
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Lemon Zest
Directions:
- Preheat oven to 450 degrees.
- Place the sliced carrots on a baking sheet and drizzle them with the olive oil. Use your hands or a spatula to combine.
- Bake for 15 minutes, remove from oven and add the frozen peas. Stir well to combine.
- Bake for 15 to 20 additional minutes, or until the peas are just starting to shrivel and the carrots are lightly roasted.
- In a medium bowl, whisk together the mayonnaise, cilantro, lemon juice, ground chipotle, salt, and pepper.
- Add the roasted carrots and peas and then stir to combine.
- Garnish with lemon zest.
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Make sure to check out all of the other great “BBQ Week” recipes below. A huge thanks to Family Around the Table and A Kitchen Hoor’s Adventures for hosting this event.
- BBQ Beef Spring Rolls by Cindy’s Recipes and Writings
- BBQ Brisket Burger by The Spiffy Cookie
- Best Creamy Pasta Salad by Daily Dish Recipes
- Ceviche Shrimp Cups by The Freshman Cook
- Corn Fritters by Back To My Southern Roots
- Cuban Sandwich Burger by Cheese Curd In Paradise
- Grilled Brussels Sprouts by Jolene’s Recipe Journal
- Grilled Mac and Cheese Burgers by Our Good Life
- Grilled Pineapple Mai Tai by A Kitchen Hoor’s Adventures
- Grilled Sweet Potatoes by Culinary Adventures with Camilla
- Grilled Porterhouse Steaks with Garlic Herb Compound Butter by Hezzi-D’s Books and Cooks
- Grilled Veggie Pasta by A Day in the Life on the Farm
- Instant Pot Baked Beans by Kate’s Recipe Box
- Orzo Pasta Salad with Feta and Tequila Dressing by Food Above Gold
- Sosaties (South African Lamb and Apricot Kebabs) by Caroline’s Cooking
- St. Louis BBQ Pork Steaks by Palatable Pastime
- Easy Strawberry Basil Margarita by The Beard and The Baker
- Strawberry Broccoli Salad by Sweet Beginnings
- Tropical Cheesecake Bars by Family Around the Table
- Warm Roasted Carrot & Pea Chipotle Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Make sure to check out Faith, Hope, Love, & Luck’s past “BBQ Week” recipes below.
- Grilled Asparagus Summer Caprese Salad
- Grilled Stuffed Meatballs with Pineapple Sauce
- Summer BBQ Bacon Potato Salad
