Roasted carrots with sage vinaigrette
It’s that time of year again, Thanksgiving! I love the traditions, the family time, the food and everything in between. There are some Thanksgiving classics that you just don’t mess with year after year: Grandma’s stuffing recipe, the brined bird, and green bean casserole (from the can, of course). Then there are dishes with more wiggle room. Carrots is one of those in our family.
Some flavors just work together, and carrots and orange is one of those combinations. There’s no room for boring steamed carrots on your table this year anyways. For this recipe, first you need to roast your carrots with olive oil and cumin. Using two different colors is a nice touch, but not required of course. Then, whisk together a quick vinaigrette with sage and orange. It’s sweet, slightly acidic, and a perfect fit for Thanksgiving this year.
Happy Thanksgiving, folks!
- 2 bunches of carrots
- 1/2 teaspoon cumin
- 1/2 orange, juiced
- 2 tablespoons fresh sage, finely sliced
- 1 tablespoon orange zest, julienned
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- Goat cheese
- Shelled pumpkin seeds