Carrot Salad With Toasted Almonds Food

MAPLE-ROASTED CARROT SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! 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 teaspoon salt. Whisk in 3 tablespoons 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 with large spoons, sprinkle with salt, and serve at room temperature.

ROASTED CARROT SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
• Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
• Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

CLASSIC CARROT SALAD

Steps:

• In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
• Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
• Refrigerate for at least 1 hour, then serve chilled.

CARROT SALAD WITH TOASTED ALMONDS

Steps:

• Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth. Add parsley, salt and pepper and blend a few seconds longer.
• Pour dressing over carrots and mix (be gentle if using cooked carrots).
• Arrange spinach in 4 bowls, and spoon carrots in center of bowls. Top with almonds and cherry tomatoes.

BROCCOLI AND BABY CARROTS WITH TOASTED ALMONDS

Steps:

• Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
• Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels.
• Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
• Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.

FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS

Steps:

• Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
• In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
• While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.