Happy Easter!!! Have a wonderful day!
If I was better at this blogging thing I would have given you this recipe last week so you could make it today as part of you Easter dinner. I plan on making it later today for my fam that will be here for dinner. I first made this and blogged about this recipe back in 2016. I am looking forward to having it later today, I can taste it already!
I also am planning on making a carrot cake with cream cheese frosting or it might turn into carrot cupcakes; both sound appealing to me. I’ll have to see how the day progresses.
Right now the house is super quiet. all I can hear is my fingers tapping on the keyboard. Which is very unusual around here. At the very least the dog is wanting something; could be out, could be attention or mostly could be a treat; but even he is still sleeping. In less than an hour all things are going to change. My son and his fiance and my in-laws will all be here for pancakes, sausage and home fries.
We have had Easter morning pancakes long before my kids were even born. And yes even though the kids are adults I will be hiding eggs. Which is almost as much fun for me as it is for them to find them. I do love that I can truly hide them. The only problem is me keeping track of where I put them.
If you happen to not have the ingredients on hand and there isn’t an open store near by I hope you keep this recipe in the back of your mind as it is easy to bring together; yes there are a few steps but nothing you can’t handle. The flavors meld so nice together and you’ll look like a rock star placing it on the table for all to share.
The Marcona almonds used to be something you had to look for around here but not now. I can get them pretty much at all of the grocery stores around. Which is great and now I have them on hand ALL the time. They are awesome by the handful as well as in sweet or savory recipes. You should check them out if you haven’t already.
Maple-Roasted Carrot Salad
Preheat oven to 425’F
2 pounds carrots
¼ cup olive oil
¼ cup pure maple syrup
⅔ cup dried cranberries
⅔ cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 cloves garlic (grated)
6 ounces baby arugula
6 ounces goat cheese
⅔ cup Marcona almonds (roasted/salted)
1½ teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper
Prepare carrots to 1 inch wide and 2 inches long – because they are roasting at a high temperature you don’t want them too small.
Place in a medium bowl with the olive oil, 1 tsp salt and pepper toss together. Using 2 sheet pans (they need space you don’t want them to steam) Roast for 20 minutes, tossing once until the carrots are tender. Transfer all of the carrots to one sheet pan and add the maple syrup. Toss and roast for another 5-10 minutes just till the edges caramelize. Watch them. Once out set aside for 10 minutes.
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, ½ teaspoon salt. Whisk in 3 tablespoons of olive oil.
Place the arugula in a large dish, add the carrots, cranberries in their juice, goat cheese crumbled, almonds and the vinaigrette. Toss and serve at room temperature.
Recipe – Ina Garten the Chew episode
