Maple-Roasted Carrot Salad
The recipe came from Ina Garten’s cookbook called Cooking for Jeffrey. This was my second recipe from this cookbook, and so far, it worked out really well.
I ended up preparing the carrots ahead of time and added all the ingredients right before dinner.
To keep it as low fodmap as possible for my husband, I used garlic infused olive oil instead of 2 garlic cloves.
I would recommend for those that are trying to keep their meals low carb, to omit the maple syrup and use the cranberries sparingly.
Healthy Tip: Keep the cheese on the side for your vegan guests.
- 2 lbs of carrrots
- olive oil
- kosher salt and pepper
- 1/4 cup maple syrup
- 2/3 cup of dried cranberries
- 2/3 cup of freshly squeezed orange juice (2 oranges)
- 3 tbsp sherry wine vinegar
- 2 garlic cloves grated or try garlic infused olive oil
- 6 oz of baby arugula
- 6 oz of goat cheese, such as Montrachet, medium-diced
- 2/3 cup roasted, salted Marcona almonds
- Preheat the oven to 425 degrees.
- Scrub the carrots. Cut the carrots in large diagonal slices 1"x 2".
- Place in a medium bowl with 1/4 cup of olive oil, 1 tsp of salt and 1/2 tsp of pepper. Toss well.
- To roast, transfer to 2 baking sheets, not 1. Otherwise your risk steaming them and not roasting.
- Roast for 20 minutes, tossing once, until the carrots are tender.
- Transfer all the carrots to one of the baking sheets. Add the maple syrup, toss, and roast for 10-15 minutes, until the edges are caramelized. Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 tsp of salt. Whisk in 3 tbsp of olive oil.
- Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds and the vinaigrette. Toss and serve at room temperature.