The Chew: Ina Garten Maple-Roasted Carrot Salad Recipe

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The Chew: Ina Garten’s Maple-Roasted Carrot Salad

Ina Garten admitted that she will sometimes prepare a new recipe three times before she serves it to her husband Jeffrey. Instead of making him the guinea pig, she wants to be sure she gets the dish right before he digs in. Ina also shared that she never truly gets angry at people, stating brilliantly “once you raise your voice, you lose the argument.” The author of “Cooking for Jeffrey” clearly has her life together! It goes without saying that what Ina’s best at, is cooking. She joined Clinton Kelly with a recipe for Maple-Roasted Carrot Salad, which is one of her favorites to serve her loyal husband.

To get the recipe, click next page.

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The Chew: Ina Garten Maple-Roasted Carrot Salad Recipe Ingredients

The Chew: Ina Garten Maple-Roasted Carrot Salad Recipe

Ina Garten joined Clinton Kelly on ‘The Chew’ to share one of her newer recipes, a Maple-Roasted Carrot Salad, that she makes for her husband Jeffrey. (stone-soup / Flickr)

  • 1/4 C olive oil
  • 2/3 C dried cranberries
  • 3 tbsp sherry wine vinegar
  • 6 oz baby arugula
  • 2/3 C Marcona almonds – roasted, salted
  • 2 lbs carrots (with leafy tops, if possible)
  • 1/4 C pure Grade A maple syrup
  • 2/3 C freshly squeezed orange juice (from 2 oranges)
  • 2 cloves garlic – grated
  • 6 oz goat cheese
  • Kosher salt and freshly ground black pepper

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The Chew: Ina Garten Maple-Roasted Carrot Salad Recipe Directions

  1. Preheat the oven to 425 degrees
  2. Trim and scrub the carrots (if the carrots are more than 1-inch in diameter, cut them in half lengthwise)
  3. Cut the carrots in large diagonal slices, 1-inch wide by 2-inches long and put into a medium bowl with 1/4 C olive oil, 1/2 tsp pepper, and 1 tsp salt
  4. Toss well and transfer to two sheet pans (don’t use just one or they’ll steam and not roast)
  5. Roast for 20 minutes, tossing once, until tender
  6. Transfer all the carrots to one of the sheet pans, add the maple syrup, and toss
  7. Roast for another 10-15 minutes until the edges are caramelized (watch them closely!)
  8. Toss with a metal spatula and set aside for 10 minutes
  9. Meanwhile, combine the orange juice and cranberries in a small saucepan
  10. Bring to a simmer then set aside for 10 minutes
  11. In a small bowl, combine the garlic, vinegar, and 1/2 tsp salt
  12. Whisk in 3 tbsp of olive oil
  13. Put the arugula in a large bowl and add the cranberries (with their liquid), carrots, almonds, goat cheese, and the vinaigrette
  14. Toss with large spoons, add a sprinkle of salt, then serve at room temperature

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