Maple-Roasted Carrots with Almonds & Mint

Absolutely obsessed with this easy… but show stopping salad recipe! This is a variation of my fave roasted carrot chips in Book 2 with the healthy addition of greens, refreshing mint and slivered almonds for a bit of crunch! This salad is so tasty I often leave it without a dressing, but if you’d like, my Clean Life Dressing always adds to a salad!


Maple-Roasted Carrots with Almonds & Mint


Serves: 2 as a main, 4 as a side



  • 4 carrots, cut lengthways into 1cm thick ‘chips’
  • 1-2 tsp maple syrup (optional)
  • 2-3 tbsp olive oil
  • 2 cups rocket
  • 1/2 cup slivered almonds, toasted
  • 4 tbsp goats cheese (or cashew cheese if vegan)
  • Handful of mint leaves
  • 1 tbsp lemon rind



  1. Preheat oven to 180 degrees Celsius.
  2. Spread the cut carrots over a lined baking tray and drizzle with olive oil and maple syrup (if using) to coat well – toss with your hands to make sure they are well coated. Bake for 30-40 minutes or until golden and cooked through.
  3. Meanwhile, arrange the rocket leaves on a large serving plate.
  4. Once carrots are cooked, arrange on top of the rocket. Sprinkle over slivered almonds, goats cheese mint and lemon rind. Serve and enjoy!


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