Roasted Carrots With Orange Zest And Goat Cheese Food

ORANGE-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450˚.
• Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
• Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
• Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

ROASTED BEETS WITH ORANGE GREMOLATA AND GOAT CHEESE

Steps:

• Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape., When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.

HONEY-ROASTED CARROT AND GOAT CHEESE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with foil.
• Toss carrot slices with 1 teaspoon olive oil and season with salt and pepper. Toss red onion with 1 teaspoon olive oil and season with salt and pepper. Put the carrots and onions on their own baking sheets.
• Roast in the preheated oven for 10 minutes.
• While carrot and onion are roasting, combine goat cheese, egg yolk, garlic, and lemon zest in a bowl. Mix until smooth and season with salt and pepper. Set aside.
• Remove vegetables from the oven. Toss carrots with honey and set aside. Increase oven temperature to 425 degrees F (220 degrees C).
• Spread the goat cheese mixture all over the crust, leaving about 1/4 inch from edge. Arrange carrot on the pizza and sprinkle with red onion.
• Bake pizza until cheese is melted and starting to brown, 13 to 15 minutes.
• While the pizza bakes, toss arugula with remaining 2 teaspoons olive oil, lemon juice, and season with salt and pepper. Cut pizza into slices and top with the salad, or serve it on the side.

ROASTED CARROTS WITH GOAT'S CHEESE & POMEGRANATE

Steps:

• Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.
• Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

ROASTED CARROTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
• Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

ROASTED CARROTS WITH ORANGE ZEST AND GOAT CHEESE

Steps:

• Preheat oven to 500 degrees. Toss carrots with olive oil, orange zest, rosemary and salt and pepper and arrange in a single layer on a baking sheet. Cook for 5 minutes then reduce heat to 375 degrees and cook an additional 12-15 minutes or until tender, stirring carrots halfway through. Crumble goat cheese over carrots and serve hot.