Roasted Honey Glazed Carrots with Feta, Cranberries and Hazelnuts

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I’ve been making one variation or another of this roasted carrot salad for the better part of this year. What started as a fridge-cleaning experiment has become my go-to dish whenever I have people over for dinner. It’s super quick to throw together, and pretty easy on the eyes too.

It’s also super versatile. During the summer, I like to throw the carrots on the grill, but it’s equally as good roasted in an oven during these colder months. Sometimes, if I’m feeling a little adventurous I’ll add a little fish sauce and use lime instead of lemon. Use whatever fresh, leafy herb you want (cilantro, perhaps?) and whatever nuts/seeds you have on hand – toasted almonds, sunflower seeds, cashews would all be tasty in this!

Anyway — the big turkey day is just around the corner! It seems like the entire food blogosphere/instagram universe has been bombarding my feed incessantly for the last month with a smorgasbord of autumnal recipes and pumpkin everything. I’m a little late in the game here, but here’s another seasonal recipe that I’m throwing into the internet void at the eleventh hour, for your viewing and cooking pleasure 🙂

Like a lot of immigrant families, Thanksgiving dinner for my family is usually amalgam of dishes, a fusion of east meets west. Yes, there’s always turkey and my mom always makes a glazed ham, but other than that it’s usually an ever-changing menu that would make the more fervent traditionalists balk. One year, I’m pretty sure we just supplemented turkey with an epic hot-pot spread. This time, I hear one aunt is bringing Ngau Lam, or cantonese braised brisket (if you know, you know). I’m looking forward to contributing this dish to my family’s annual epic hodge podge of a Thanksgiving dinner, and I wouldn’t want it to have it any other way.

Roasted Honey Glazed Carrots with Feta, Cranberries and Hazelnuts

Serves 6-8

12 rainbow carrots
2 tbs dried cranberries – chopped finely
1 tbs honey
1 tbs mirin
1 lemon – juice and rind
1/4 cup olive oil
1/4 cup feta or goat cheese
1/4 cup hazelnuts – roasted and chopped
parsley to garnish – chopped

Preheat oven to 400F. Cut carrots length-wise into quarters (about 1/2 inch thick), try to cut them as uniform as possible so they roast evenly. Toss in olive oil, honey, mirin and salt and pepper on baking sheet. Spread evenly and roast for 30 minutes or until carrots are fork-tender and browning out the outer edges.

Remove from oven and toss with lemon juice. Top with feta, cranberries, roasted hazelnuts, lemon rind and parsley. Serve immediately.

Enjoy! x

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