Roast Carrots and Greens with Chestnut Vinaigrette

This chestnut vinaigrette will spoon over any number of things but we love it with the sweetness of carrots and some delicate greens.

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3 lbs carrots, cut into large pieces
1 cup chestnuts, roasted, peeled and roughly chopped
1 tsp honey
1/4 cup red wine or sherry vinegar
1/4 cup olive oil
1 bag tender greens: mesclun mix, spinach, arugula etc
1 clam shell microgreens, any variety


  1. Heat oven to 400F
  2. Toss the carrots with a big glug of oil, pinch of salt, and grind of black pepper and roast until tender, about 30 minutes
  3. Meanwhile combine the chestnuts, honey, vinegar, and olive oil together with a couple of pinches of salt and black pepper and stir to combine into a chunky sauce
  4. When the carrots are done, toss with the greens and microgreens and transfer to a serving platter
  5. Spoon the vinaigrette over the whole thing and serve