FOOD NEWS
Ina Garten's Roasted Carrot Salad Has A Dash Of Autumn Sweetness
BY EMMA SEGREST
Ina Garten's take on a warm, roasted carrot salad is the perfect dish for transitional weather, combining fresh summer greens with autumnal root vegetables.
Appearing in her cookbook "Cooking for Jeffrey," Garten's recipe features sweet, maple-glazed carrots that contrast well with the salad's bitter ingredients, like arugula.
To make her carrots, Garten starts by roasting them. Then, ten minutes before they're done, she adds a generous drizzle of maple syrup.
In the oven, the syrup thickens and caramelizes before being absorbed into the carrots. The results are a delicious flavor, golden brown color, and slightly sticky texture.
To add a tart, juicy contrast to the sweet carrots, Garten adds cooked cranberries, which she makes by simmering cranberries in orange juice.
The salad features a simple olive oil and vinegar dressing, but to really go in on the maple syrup element of this dish, opt for a maple syrup-focused salad dressing instead.
