Charred Carrot Salad with Castelvetrano Olives

Prep Time: 10 min Cook Time: 20 min
Servings: 4 Skill Level: easy

Specialties Castelvetrano add both flavor and color to this summer side dish, easily made on your grill or in the oven.

Recipe and image attributed by Chef Jamie Gwen


  • 1 1/2 pounds carrots, peeled and sliced lengthwise
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • Kosher salt and freshly ground pepper
  • Juice of 1/2 a lemon
  • 2 ounces goat cheese, crumbled
  • 1/2 cup Pearls Castelvetrano Olives, sliced
  • Freshly chopped parsley

Cooking Instructions

  1. Preheat the oven to 400°F or fire up your BBQ to medium-high heat.
  2. In a large mixing bowl, combine the cut carrots, olive oil, vinegar, and honey. Season with salt and pepper and toss to combine.
  3. Transfer to a parchment paper-lined baking sheet if using your oven and roast, stirring periodically, until the edges of the carrots start to char and the centers are crisp-tender, about 20 minutes. Or, grill over medium-high heat until crisp-tender and charred.
  4. Remove from the heat and arrange on a platter.
  5. Finish with the lemon zest and juice, the crumbled goat cheese, the Castelvetrano olives and the parsley.

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