Sweet potatoes traditionally are the vegetable that provides color to the Thanksgiving table. These carrots add color and international flair.
Make Ahead: Cut the carrots up to 2 days in advance and refrigerate in a resealable plastic food storage bag. The vinaigrette can be made 1 day ahead, covered and refrigerated. Let it come to room temperature before adding to the cooked carrots.
- 1 small clove garlic
- 1/4 teaspoon kosher salt, plus more to taste
- 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon honey
- 1/4 teaspoon ground cumin
- Pinch ground cinnamon
- 1/4 cup olive oil
- Freshly ground black pepper
- 2 pounds peeled and trimmed carrots
Mince the garlic and combine with 1/4 teaspoon of the salt; mash to a paste.
Combine the orange juice, honey, cumin and cinnamon in a small bowl. Whisk in the garlic paste, then whisk in the oil in a slow, steady stream until it is well blended. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil over high heat. Cut the carrots crosswise into 1- to 1 1/2-inch pieces; add to the boiling water and cook for about 10 minutes or until they are fork-tender. Drain and toss with the vinaigrette in a serving dish. Serve warm.
From Food staff writer Jane Black.
Tested by Jane Black.
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