Carrots with Orange-Hazelnut Vinaigrette
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
Beta Carotene: Carrots are loaded with this member of the carotenoid family (responsible for all the pretty oranges, yellows and reds we[ see in fruits and vegetables). Our bodies convert Beta Carotene to vitamin A, which helps promote healthy skin and vision (especially at night). Beta carotene is also an antioxidant: It seeks out free radicals in the body to stabilize them.]
- 3 tablespoons blanched hazelnuts
- 1/2 teaspoon whole coriander seeds
- 1 tablespoon finely chopped shallots
- 1 tablespoon sherry vinegar
- 1/2 teaspoon honey
- Kosher salt
- Pinch cayenne pepper
- 2 small oranges
- 2 tablespoons extra-virgin olive oil
- 1 pound carrots with tops, trimmed (halved lengthwise if very thick)
Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.
Per serving: Calories 190; Fat 11 g (Saturated 1.5 g); Cholesterol 0 mg; Sodium 320 mg; Carbohydrate 22 g; Protein 3 g; Fiber 3 g; Sugar 13 g