beautifully roasted carrots tossed in a scallion vinaigrette and topped with juicy raisins, salty feta cheese, and roasted hazelnuts
1 tbsp olive oil
1 shallot, thinly sliced
4 scallions, thinly sliced
3 tbsp white wine vinegar
1 tbsp honey
1/3 cup neutral oil (safflower, grapeseed, vegetable, etc.)
½ cup raisins
½ cup raw hazelnuts
2 bunch long baby carrots, scrubbed and halved
feta cheese, shaved or crumbled (as much as you’d like)
carrot top leaves, to garnish (optional)
Heat a medium sauté pan over medium heat. Add the olive oil. When the oil is hot, add the shallots. Cook until tender and caramelized, just a few minutes, stirring often.
Lower the heat and toss in the scallions. Continue to cook for another minute.
Stir in the white wine vinegar and honey. Let the mixture come to a bubble and simmer for a minute. Turn off the heat.
Transfer the mixture to a bowl and slowly drizzle in the neutral oil until emulsified. Fold in the raisins. Season with salt to taste.
Let the vinaigrette sit while you make the carrots.
Preheat the oven to 425°F. Lay the hazelnuts out onto a baking sheet. Roast for 5 minutes. Let cool just slightly and use a kitchen towel to rub the hazelnuts between your hands in order to remove the skins. Discard the skins. Roughly chop the hazelnuts and set aside.
Meanwhile, lay the halved carrots out onto a baking sheet. Toss with enough olive oil to coat them well. Spread them into one, even layer. Season with a pinch of salt.
Roast the carrots for 12-15 minutes, or until tender and slightly caramelized (time may vary depending on your oven).
Toss the warm carrots with the scallion vinaigrette. Serve them with the chopped roasted hazelnuts, feta cheese, and carrot top leaves (optional) on top.