1. 1. Preheat your oven to 400°F (200°C). Preheating the oven to the correct temperature is crucial for even roasting. Make sure your oven is fully preheated before placing the carrots inside.

1. 1. Prepare the carrots: Wash and peel the carrots. Cut them into uniform pieces. For medium-sized carrots, slicing them into ½-inch thick rounds or batons (sticks) works well. Uniformly sized pieces ensure even cooking. If using larger carrots, you may need to quarter or halve them lengthwise before slicing.

1. 1. Toss the carrots with olive oil, salt, and pepper: In a medium bowl, toss the prepared carrots with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Ensure the carrots are evenly coated with oil and seasoning. This helps them roast properly and develop flavor.

1. 1. Roast the carrots: Spread the carrots in a single layer on a baking sheet. Avoid overcrowding the baking sheet, as this can steam the carrots instead of roasting them. If necessary, use two baking sheets. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through. The roasting time may vary depending on the thickness of the carrot pieces and your oven. Check for doneness by piercing a carrot piece with a fork; it should be tender but not mushy. Look for slightly browned and caramelized edges.

1. 1. Cool the roasted carrots: Once the carrots are roasted, remove them from the oven and let them cool slightly before adding them to the salad. Cooling the carrots slightly prevents them from wilting the greens when you assemble the salad.

Step 2: Preparing the Creamy Tarragon Dressing: A Burst of Flavor

While the carrots are roasting and cooling, you can prepare the creamy tarragon dressing. This dressing is quick and easy to make and can be prepared in advance.

1. 1. Combine dressing ingredients: In a small bowl, whisk together ½ cup of mayonnaise, ¼ cup of sour cream or Greek yogurt, 2 tablespoons of freshly chopped tarragon, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, ¼ teaspoon of garlic powder, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.

1. 1. Whisk until smooth and creamy: Whisk all the ingredients together until the dressing is smooth and creamy. Taste and adjust seasoning as needed. You may want to add a pinch more salt, pepper, lemon juice, or honey to balance the flavors to your preference.

1. 1. Adjust consistency (optional): If the dressing is too thick, add 1-2 tablespoons of water or milk, one tablespoon at a time, whisking until you reach your desired consistency. The dressing should be pourable but still creamy.

1. 1. Chill the dressing (optional): For the best flavor, chill the dressing in the refrigerator for at least 15-20 minutes before serving. Chilling allows the flavors to meld and deepen. The dressing can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator.

Step 3: Assembling the Salad: Bringing it all Together

Once the carrots are roasted and cooled, and the dressing is prepared, it’s time to assemble the salad.

1. 1. Prepare the salad greens: In a large salad bowl, place 5 ounces of mixed greens or your favorite salad greens. If you are using any optional salad add-ins like cucumber, cherry tomatoes, or red onion, prepare them now – slice the cucumber, halve or quarter the tomatoes, and thinly slice or dice the red onion.

1. 1. Add the roasted carrots and optional add-ins: Add the slightly cooled roasted carrots to the salad bowl with the greens. If using, add your prepared cucumber, cherry tomatoes, and red onion.

1. 1. Dress the salad: Drizzle the creamy tarragon dressing over the salad. Start with about half of the dressing and add more as needed, depending on your preference. Toss gently to combine, ensuring the greens are lightly coated with the dressing. Be careful not to overdress the salad, as this can make it soggy.

1. 1. Garnish (optional): If desired, garnish the salad with ¼ cup of toasted nuts or seeds, such as pecans, walnuts, almonds, or pumpkin seeds, for added crunch and flavor. Freshly chopped tarragon sprigs can also be used as a garnish for extra visual appeal and a hint of fresh herb aroma.

1. 1. Serve immediately: Serve the Green Salad with Roasted Carrots and Creamy Tarragon Dressing immediately for the best taste and texture. The salad is best enjoyed fresh, as the greens may wilt if dressed too far in advance.