Roasted Carrot Nicoise

Roasted Carrot Nicoise
Photo: Chris Simpson
Prep Time:
40 mins
Total Time:
55 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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