From the Kitchen of Engrid Winslow
An exotic and super-easy salad that your whole family will enjoy.
2 oz. Castelvetrano olives
Preheat oven to 450. Peel carrots, cut crosswise into 2″ pieces, then lengthwise into 1/2″ thick batons. Toss carrots with a drizzle of olive oil, salt and pepper and spread on foil-lined baking sheet. Roast for 8 minutes, stir, then roast for another 6-8 minutes until brown and tender. Set aside. While carrots are roasting, peel the tangelos, separate into segments and cut each segment in half. Remove and discard pits from olives and roughly chop. Toss carrots, tangelos and olives together and drizzle with a bit more olive oil. Season with additional salt and pepper if desired.