1st
Roast those carrots!
Nobody has trouble using carrots, really, but I am going to go ahead and say roasting is my new favorite method. This was loosely inspired by a salad I ate at East Side Show Room a few weeks ago, which involved a beet vinaigrette, some kind of delicious bleu cheese, maybe some nuts of some sort, and these delectable little roasted carrots with the heads still on, at room temperature. Last night, lacking all those ingredients save the carrots, I cut said carrots in half the long way, tossed them with a tiny bit of olive oil, added salt and pepper, and roasted them cut side down on a cookie sheet at 375 for 30 minutes.
Then I threw them on a mixed green salad with some orange slices and this vinaigrette:
Ingredients:
- 2 tsp dijon mustard
- 2 tsp red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon orange juice
- 1 tsp orange zest
- salt and pepper
Zest your orange, then squeeze 1 tablespoon juice. Whisk juice along with zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Adapted from Epicurious.
