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CathyZ from Kauai

Roasted Carrots with Smashed-Walnut Vinaigrette is really good

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3895 posts
Joined: Dec 10, 2005


Posted to Thread #30032 at 5:27 pm on Dec 18, 2017

I made this at Thanksgiving. Food & Wine had a complicated recipe using three kinds of veggies, roasting them seperately and I decided to just make the carrots. I did use tricolor carrots but since then made it again with just orange carrots. It is really tasty, is good hot or room temp and is very nice to look at.

One of the veggies F&W called for was Brussel Sprouts- so you could use them instead of carrots.

Preheat oven to 425. Cut carrots lengthwise (use medium thin carrots not big ones) in half. Put on rimmed baking sheet and toss with a couple T of olive oil. Roast about 30 min. Transfer to a bowl. While carrots roast, whisk 1/4 c sherry vinegar with 2 tsp Dijon mustard and 1 Tbsp maple syrup then whisk in 1/2 c olive oil slowly. Toast 1/2 c whole walnut halves in a dry pan then smash them. Add to the vinaigrette. Stir in 2 T chopped parsley and 1 T orange zest. Drizzle over the carrots and serve.

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