Roasted Carrots with Scallion Vinaigrette
roasted carrots topped with scallion vinaigrette, sweet raisins, salty feta cheese, and roasted hazelnuts
servings: 4
Ingredients
Scale
- ¼ cup raw hazelnuts
- 1 ½ lbs rainbow carrots, scrubbed
- olive oil
- kosher salt
- 1 tbsp + ⅓ cup olive oil
- 1 shallot, thinly sliced
- 4 scallions, thinly sliced
- 3 tbsp white wine vinegar
- 1 tbsp honey
- ¼ cup raisins
- 4 oz crumbled feta cheese
- freshly cracked black pepper
Instructions
- Preheat the oven to 425°F. Place the hazelnuts onto a sheet pan. Roast for 8 minutes, or until deeply golden. Let them cool slightly. Place them in the center of a kitchen towel, wrap them up, and use the towel to rub off the skins. Roughly chop the hazelnuts and set aside. Reserve the sheet pan.
- Meanwhile, cut the carrots lengthwise so that they’re roughly the same size (the smaller ones in half and the larger ones into quarters). Reserve the carrot tops for garnish.
- Place the carrots onto the sheet pan. Drizzle generously with olive oil and toss to coat. Spread them into an even layer. Season with a pinch of salt. Roast for 25 minutes, or until tender.
- Meanwhile, heat a 10” skillet over medium heat. Add 1 tbsp of olive oil. When the oil is hot, add the shallots. Cook for 2-3 minutes, or until tender and slightly caramelized. Stir in the scallions. Cook for another minute. Reduce the heat to low and add the white wine vinegar and honey. Simmer for a minute or so. Pour the mixture into a bowl and slowly drizzle in the remaining ⅓ cup of olive oil, whisking to emulsify. Stir in the raisins. Season with salt to taste.
- Turn the oven to high broil and broil the carrots for 1-2 minutes until caramelized. Transfer the carrots to a plate. Top with spoonfuls of the vinaigrette, the hazelnuts, feta, and carrot top leaves. Season with freshly cracked black pepper.