Roasted Carrot and Arugula Salad

This took me by total surprise. I did not expect it to be as amazing as it was!  So inexpensive to make and so good!

1 bag carrots, peeled and cut into ¼ inch discs

1 cup mushrooms, sliced

1 small onion, sliced

1/2 cup slivered almonds

2 cloves garlic, minced

1/4 cup extra-virgin olive oil

salt and ground black pepper, to taste

1 teaspoon honey

1 tablespoon cider vinegar

¼ cup cheese (any kind you like: feta, blue cheese, shredded parmesan or gorgonzola work well here)

1 package of arugula

1.  Preheat an oven to 400 degrees F (200 degrees C).

2.  Combine the carrots, mushrooms, onion, almonds and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.

3. Bake the carrot mixture in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool for 5 minutes.

4.  Return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated.

5. Right before serving, make a bed of arugula leaves, sprinkle with cheese and top with roasted carrot mixture.

Suggested side dish: Cardamom Rice