Sidedish - Ina Garten's Maple-Roasted Carrot Salad recipes
Author: Ethel English
Get Barefoot Carrot Salad Recipe from Food Network Roasted carrots, goat cheese and cranberries come together in this vibrant fall salad from Ina Garten. Delicious combination of salty and sweet makes this a wonderful side dish Get Orange-Roasted Rainbow Carrots Recipe from Food Network
Barefoot Carrot Salad
Get Barefoot Carrot Salad Recipe from Food Network
Provided by: Ina Garten
Yields: 3 servings
Cuisine: american
Number of ingredients: 8
Provided by: Ina Garten
Yields: 3 servings
Cuisine: american
Number of ingredients: 8
Ingredients:
- 1/3 cup golden raisins
- 1 pound carrots
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup diced fresh pineapple
How to cook:
- Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
- Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
- For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
Ina Garten's Maple-Roasted Carrot Salad
Roasted carrots, goat cheese and cranberries come together in this vibrant fall salad from Ina Garten.
Provided by: www.tastingtable.com
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 11
Provided by: www.tastingtable.com
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 11
Ingredients:
- 2 pounds carrots, preferably with leafy tops
- Good olive oil
- Kosher salt and freshly ground black pepper
- ¼ cup pure Grade A maple syrup
- 2/3 cup dried cranberries
- 2/3 cup freshly squeezed orange juice (2 oranges)
- 3 tablespoons sherry wine vinegar
- 2 garlic cloves, grated on a Microplane
- 6 ounces baby arugula
- 6 ounces goat cheese, such as Montrachet, medium-diced
- 2/3 cup roasted, salted Marcona almonds
Nutrition:
- Serving Size: serving
- Sugar: 42 g
- Sodium: 407 mg
- Cholesterol: 53 mg
- Saturated Fat: 7 g
- Calories: 390 kcal
- Carbohydrate: 58 g
- Protein: 11 mg
- Fat: 15 g
- For complete instructions, visit the original site at https://www.tastingtable.com/cook/recipes/maple-roasted-carrot-salad-recipe-ina-garten
Maple-Roasted Carrot Salad
Delicious combination of salty and sweet makes this a wonderful side dish
Provided by: Kim
Yields: 0 servings
Number of ingredients: 12
Provided by: Kim
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- 2 pounds carrots
- Good olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup pure Grade A maple syrup
- 2/3 cup dried cranberries
- 2/3 cup freshly squeezed orange juice
- 3 tablespoons sherry wine vinegar
- 5 - 6 tablespoons olive oil (the recipe calls for 3 tablespoons. I felt the dressing needed more olive oil)
- 2 garlic cloves, grated on a microplane (I used one large garlic clove)
- 6 ounces baby arugula (I used more)
- 6 ounces goat cheese, crumbled
- 2/3 cup roasted, salted Marcona almonds
How to cook:
- Step 1
- Preheat oven to 425 degrees
- Step 2
- Trim and scrub the carrots. If carrots are more than 1 inch in diameter, cut them in half lengthwise.
- Step 3
- Cut carrots in large diagonal slices 1 inch wide – 2 inches long (they will shrink when they roast)
- Step 4
- Place carrots in a medium bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper
- Step 5
- Toss well and transfer to two sheet pans
- Step 6
- Roast carrots for 20 minutes, tossing once until tender
- Step 7
- Transfer all carrots to one sheet pan and add the maple syrup
- Step 8
- Toss carrots in maple syrup
- Step 9
- Roast for an additional 10 to 15 minutes until the edges are carmelized
- Step 10
- Set aside for 10 minutes
- Step 11
- Meanwhile, combine the cranberries and orange juice in a small saucepan
- Step 12
- Bring cranberries and orange juice to a simmer
- Step 13
- Set cranberries aside for 10 minutes to cool
- Step 14
- In a small bowl, combine vinegar, garlic, salt and olive oil and whisk to emulsify
- Step 15
- Place the arugula in a large bowl and top with carrots, cranberries (with their liquid), goat cheese, nuts, and the vinaigrette
- Step 16
- Toss with large spoons, sprinkle with salt, and serve at room temperature
- Step 17
- Enjoy!
Orange-Roasted Rainbow Carrots
Get Orange-Roasted Rainbow Carrots Recipe from Food Network
Provided by: Ina Garten
Total time: 35 minutes
Cook time: 15 minutes
Yields: 4 servings
Number of ingredients: 7
Provided by: Ina Garten
Total time: 35 minutes
Cook time: 15 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 1 pound orange carrots, unpeeled
- 1 pound rainbow carrots, unpeeled
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon grated orange zest (see Cook's Notes)
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon fleur de sel
How to cook:
- Preheat the oven to 450˚.
- Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
- Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
- Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.
