Carla Hall's Warm Carrot Salad with Creamy Lemon Dressing

INSTRUCTIONS

• 1 Preheat oven to 375°F. Whisk olive oil, sesame seed, salt, black pepper and cayenne in small bowl. Arrange carrots in single layer on parchment-lined sheet pan. Drizzle with olive oil mixture, rolling carrots to coat well.
• 2 Roast 30 minutes, turning carrots halfway through cooking. Meanwhile, cut apple into 1/2-inch chunks; toss with raisins and lemon juice in medium bowl; set aside.
• 3 Remove pan from oven and push carrots to one side of pan. Arrange pineapple chunks on other side of pan. Roast 10 to 15 minutes longer, until carrots are fork tender and pineapple is lightly browned.
• 4 Remove pan from the oven. Keeping separate from the carrots, add apple mixture to pineapple on sheet pan, tossing gently to allow mixture to pick up any pan juices and seasonings. Allow carrots and pineapple mixture to cool slightly.
• 5 For the Creamy Lemon Dressing, whisk all ingredients in small bowl. To assemble salad, arrange carrots on rectangular serving platter. Sprinkle pineapple mixture across center of carrots. Drizzle with Creamy Lemon Dressing to serve.
• 6 Test Kitchen Tip: Produce sizes vary across different regions and seasons. To prepare with larger carrots, cut in half lengthwise before roasting. The cooking time may vary slightly depending on the size of your carrots, so check for tenderness starting at 20 minutes.