Ingredients: |
Ingredients: 2 lbs. carrots
Olive oil (good quality)
Kosher salt & freshly ground black pepper
1/4 c. pure Grade A maple syrup
2/3 c. dried cranberries
2/3 c. freshly squeezed orange juice (2 oranges)
3 T. sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 oz. baby arugula
6 oz. goat cheese, such as Montrachet, medium diced
2/3 c. roasted, salted Maronca almonds
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Directions: |
Directions:1. Preheat oven to 425 degrees F
2. Trim and scrub carrots. If the carrots are more than 1" in diameter, cut them in
half lengthwise. Cut the carrots in large diagonal slices 1" wide x 2" long (they
will shrink when they roast). Place in a medium bowl with 1/4 c. of olive oil, 1 tsp.
Salt and 1/2 tsp. Pepper. Toss well and transfer to two sheet pants (if you use
one, they will steam instead of roasting). Roast for 20 minutes, tossing once until
carrots are tender. Transfer all the carrots to one of the sheet pans, add the
maple syrup, toss, and roast for 10 to 15 minutes, until the edges are
caramelized. Watch them carefully! Toss with a metal spatula and set aside for
10 minutes.
3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring
to a simmer, then set aside for 10 minutes.
4. In a small bowl, combine the vinegar, garlic, and 1/2 tsp. Salt. Whisk in 3 T of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. |
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