Roasted Carrot, Feta And Mint Salad

• 1 (600 g) bag Europe's Best Carrots A La Parisienne, frozen
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• DRESSING
• 2 garlic cloves, minced
• 3 tablespoons rice vinegar or 3 tablespoons white vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey or 1 teaspoon grainy mustard
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika or 1/4 teaspoon sweet paprika
• GARNISH
• 1 cup crumbled feta cheese
• 1/3 cup pitted black olives, halved
• 1/4 cup shredded mint leaf

1. In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
2. For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
3. TIPS: Roasted carrots can also be served as a hot dish.

carrots, olive oil, salt, pepper, dressing, garlic, rice vinegar, olive oil, honey, cumin, paprika, feta cheese, black olives, mint leaf

Taken from www.food.com/recipe/roasted-carrot-feta-and-mint-salad-387131 (may not work)