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Side Dishes

Cinnamon-Roasted Carrot & Arugula Salad with Orange Vinaigrette

Cut the richness of the Shrimp Bisque with a gussied-up salad of roasted carrots and arugula in a tangy orange vinaigrette. Roasting the carrots with vanilla, honey, and cinnamon enhances their natural sweetness. The carrots need not be served hot — make them before company arrives and serve them at room temperature.

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Ingredients

FOR THE CARROTS, TOSS:

FOR THE SALAD, WHISK:

Test Kitchen Tip

If you can’t find vanilla bean paste, just substitute the seeds from one vanilla bean — whisk them into the olive oil and honey so they get evenly distributed.

Instructions

Preheat oven to 400°.

For the carrots, toss together carrots, 1 Tbsp. oil, vanilla bean paste, 2 tsp. honey, cinnamon, and cayenne; season with salt and black pepper. Transfer carrots to a baking sheet and roast until tender, 20 minutes.

For the salad, whisk together vinegar, 2 Tbsp. oil, shallots, Dijon, 1 tsp. honey, and zest; season with salt and black pepper. Toss roasted carrots with 2 Tbsp. vinaigrette and toss remainder with arugula.

Serve carrots over arugula; garnish with pistachios.

Cinnamon-Roasted-Carrot-Arugula-Salad-with-Orange-Vinaigrette-Step1

To roll cut a carrot, first cut at a 45-degree angle, give the carrot a quarter turn, cut again, and repeat.

Nutritional Facts

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