Roasted carrots with sage vinaigrette

 
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!

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Roasted carrots with sage vinaigrette
Ingredients
  • 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
Instructions
Pre-heat your oven to 400 degrees.First scrub your carrots clean, and trim the tops to remove the leafy greens.Drizzle the carrots with olive oil and a sprinkle with cumin and salt. Roast the carrots in the oven for ~30 minutes until the skin is crinkly and the carrots are softened.Meanwhile prepare the sage vinaigrette. Whisk together the orange juice, sage, orange zest, honey, and apple cider vinegar. Slowing drizzle in the olive oil while whisking. Whisk in salt and cracked black pepper.To serve, drizzle the carrots with the vinaigrette. Add dollops of goat cheese and a sprinkle of shelled pumpkin seeds around the carrots.
Roasted carrots with sage vinaigrette