INSTRUCTIONS
1
Preheat oven to 450°F. Toss carrots with 2 Tbsp olive oil and season with spices, salt, and pepper. Roast in the oven, stirring every ten minutes, until tender and nicely browned, about 25 minutes. Remove and let cool slightly.
2
Make the simple vinaigrette by whisking together the remaining 1 Tbsp olive oil, honey, lime juice, and vinegar. Season to taste with salt and pepper.
3
Toss with carrots and season to taste with salt and pepper. Lightly mix in a generous pinch or two of the edible flowers and sunflower shoots. To serve, place some salad greens on a plate or platter and top with the carrots. Garnish with additional flowers and shoots. Drizzle with additional olive oil and sprinkle with some flaky sea salt.
