Carrots with Orange-Hazelnut Vinaigrette
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 190 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 320 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 13 grams
- Total: 55 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 25 min
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.