May 13, 2017 @ 8:00 AM
Ina Garten is an authority on many things: bangs, simplicity, English cheeses, and most importantly, Thanksgiving dinner. It’s a given her table is filled with holiday classics–turkey, mashed potatoes, cranberry sauce, perhaps a pie or two. But make no mistake, this contessa loves to reimagine old favorites in subtle and delicious ways.
Take this maple-roasted carrot salad, for example, her sophisticated revival of basic glazed carrots. “I like the combinations of textures in this recipe," Garten says. "There’s peppery arugula, creamy goat cheese, salty Marcona almonds, and the sweetness of roasted carrots." The result? A modern-yet-nostalgic side dish you can make in under an hour. How easy is that?
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Read on for the recipe.
1. Preheat oven to 425°F.
2. If carrots are wider than an inch, halve lengthwise. Cut carrots in large diagonal slices 1inch wide by 2 inches long. Place in a medium bowl with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well; transfer to two sheet pans. (if you use just one, they’ll steam instead of roasting.)
3. Roast for 20 minutes, tossing once, until carrots are tender.
4. Combine carrots onto one sheet pan, add maple syrup, toss, and roast for 10 to 15 minutes, until edges are caramelized. Toss and set aside for 10 minutes.
5. Meanwhile, combine cranberries and orange juice in a small saucepan and bring to a simmer; set aside for 10 minutes.
6. In a small bowl, whisk together vinegar, garlic, 1/2 teaspoon, salt, and 3 tablespoons olive oil.
7. Place arugula in a large bowl. Add carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss, sprinkle with salt, and serve at room temperature.