Name: Carrots with Orange-Hazelnut Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 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)

Directions

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.

From Food Network Kitchens

Carrots with Orange-Hazelnut Vinaigrette

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Recipes and Tips for a Healthy Lifestyle

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages