ROASTED SWEET PEPPERS AND CARROTS WITH ORANGE AND HAZELNUTS
Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes.
- Arrange roasted carrots and peppers with the citrus on a platter. Top with crumbled goat cheese and hazelnuts. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.
Nutrition Facts : Calories 233 g, Cholesterol 11 g, Fat 16 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 180 g
ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS
I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
- Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
- Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
- Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 367 milligrams, Sugar 6 grams
CARROTS WITH ORANGE-HAZELNUT VINAIGRETTE
Beta Carotene: Carrots are loaded with this member of the carotenoid family (responsible for all the pretty oranges, yellows and reds we see in fruits and vegetables). Our bodies convert Beta Carotene to vitamin A, which helps promote healthy skin and vision (especially at night). Beta carotene is also an antioxidant: It seeks out free radicals in the body to stabilize them.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
- Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
- Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
- Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.
Nutrition Facts : Calories 190 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 3 grams, Sugar 13 grams
ROASTED SWEET PEPPERS, SOUR ORANGE VINAIGRETTE & GOAT CHEESE
Make and share this Roasted Sweet Peppers, Sour Orange Vinaigrette & Goat Cheese recipe from Food.com.
Provided by AmyThielen
Categories Peppers
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Turn on two gas-fired stovetop burners (or fire up the grill) and roast the peppers directly on the flames, turning them often with tongs, until fully blackened. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam until cool enough to touch.
- Rub off the black skins, cut out the stems, remove the seeds, and rip the peppers in half. Cut the pepper flesh into strips and then on the diagonal into 1-inch-wide diamonds.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until it turns light golden brown. Add the peppers, season with ¼ teaspoon salt, a few cranks of pepper, and a pinch of sugar, and cook over medium-low heat, stirring occasionally, until the peppers soften and sweeten, about 15 minutes.
- Meanwhile, for the sour orange vinaigrette, whisk together the remaining 1 tablespoon olive oil, ½ teaspoon salt, black pepper to taste, the red pepper flakes, and the orange and lemon juices.
- Lay the cooked peppers out on a platter, drizzle with the sour orange vinaigrette, and top with the crumbled cheese. Serve warm or at room temperature, with grilled bread.
Nutrition Facts : Calories 89.3, Fat 7.3, SaturatedFat 2.2, Cholesterol 5.6, Sodium 38.8, Carbohydrate 4, Fiber 1, Sugar 2.5, Protein 2.1
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