Carrots with Orange-Hazelnut Vinaigrette Recipe

Name: Carrots with Orange-Hazelnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Servings: persons

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)

1
Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes.
2
Cool and slightly crush (the bottom of a measuring cup works well).
3
Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes.
4
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.
5
Whisk in the olive oil in a slow and steady stream.
6
Set aside.
7
Fit a medium, shallow pot with a steamer insert and add about an inch of water.
8
Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes.
9
Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
10
Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments.
11
Sprinkle with salt if desired.
12
Serve.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons blanched hazelnuts, 1/2 teaspoon whole coriander seeds, 1 tablespoon finely chopped shallots, 1 tablespoon sherry vinegar, and more.

Yes, Carrots with Orange-Hazelnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrots with Orange-Hazelnut Vinaigrette

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