Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　

Ingredients

1/4 cup extra-virgin olive oil, plus 2 tablespoons

　　3 tablespoons sherry vinegar

　　1 teaspoon Dijon mustard

　　Salt

　　freshly ground pepper

　　2 tablespoons honey

　　1/2 teaspoon ground cumin

　　1 1/2 pounds young carrots, trimmed, scrubbed and diagonally sliced into 3-inch long pieces

　　1 1/2 pounds young carrots, shaved into ribbons

　　2 cups arugula

　　1/4 cup chopped toasted hazelnuts

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard. Season with salt and pepper.

　　

Step 3

In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.

　　

Step 4

Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.

　　Do ahead:

　　Dressing can be made 1 day ahead. Carrots can be roasted and set aside covered at room temperature, up to 3 hours ahead.