Roasted Carrot Nicoise

Name: Roasted Carrot Nicoise
Prep time: 40 min
Total time: 55 min
Ingredients: 1 pound carrots, peeled, halved, and cut into 1 ½-inch pieces; 0.25 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 tablespoon capers, rinsed; 8 ounces haricots verts, trimmed and cut into 1 ½-inch pieces; 4 large eggs; 1 tablespoon red-wine vinegar; 1 teaspoon Dijon mustard; 2 hearts of romaine, chopped; 1 pint cherry tomatoes, halved; 0.5 cup small black olives, preferably Niçoise

5.0

(1)

1 Review

By

Shira Bocar

Updated on December 10, 2019

Roasted Carrot Nicoise — Photo: Chris Simpson

Prep Time:

40 mins

Total Time:

55 mins

Servings:

4

A healthy, easy, and super simple dinner, this vegetarian take on the classic Niçoise salad keeps the green beans, cherry tomatoes, olives, capers, and perfect hard-cooked egg but swaps the standard tuna for roasted carrots. It also makes a great office lunch to prep ahead on Sunday and enjoy throughout the week.

Ingredients

1 pound carrots, peeled, halved, and cut into 1 ½-inch pieces
¼ cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon capers, rinsed
8 ounces haricots verts, trimmed and cut into 1 ½-inch pieces
4 large eggs
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
2 hearts of romaine, chopped
1 pint cherry tomatoes, halved
½ cup small black olives, preferably Niçoise

Directions

Preheat oven to 400°F. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt and pepper. Roast, flipping once, until caramelized, about 25 minutes. Add capers to sheet, toss, and roast until capers just burst, about 5 minutes more.
Bring a pot of salted water to a boil. Cook beans in batches until just tender, about 3 minutes; transfer to a plate. Add eggs to pot and boil 6 minutes; transfer to an ice bath, then peel and halve. Whisk together vinegar and mustard, then whisk in remaining 1/4 cup oil in a steady stream. Season with salt and pepper.
Season romaine with salt and pepper; toss with three-quarters of dressing. Divide among 4 bowls; top with carrots, eggs, beans, tomatoes, and olives. Serve, drizzled with more dressing.