what you need:

2 pounds of carrots

¼ cup of olive oil

¼ cup pure grade A maple syrup

2/3 cup fried cranberries

2/3 cup freshly squeezed orange juice ( 2 oranges)

3 table spoons of sherry wine vinegar

2 cloves garlic

6 ounces of baby arugula

6 ounces of goat cheese

2/3 cup almonds

salt and freshly grounded black pepper (to taste)

steps:

  1. Preheat oven to 425
  2. cut the carrots 1 inch in diameter, cut them in half length and place in a medium bowl with !/4 cup of olive oil ,i teaspoon of slat and ½ a teaspoon of pepper,toss well and transfer to two sheet pans. Roast for 20 min .tossing once until the carrots are tender.
  3. Transfer the carrots to one of the sheet pans ,add maple syrup,toss and roast for another 10-15 minutes. untill the edges are caramelized. watch them carefully. Toss with a metal spatula and set aside for 10-15 min.
  4. combine the cranberries and orange juice in a small saucepan,bring to a simmer ,then set aside for 10 min.
  5. In a small bowl ,combine the vinegar,garlic and ½ teaspoon salt. whisk in table spoon of olive oil .Place the arugula in a large bowl and add the carrots, sprinkle some salt to taste and serve at room temperature.
  6. Tip: Delicious with squash or any other root veritable.what you need:

    2 pounds of carrots

    ¼ cup of olive oil

    ¼ cup pure grade A maple syrup

    2/3 cup fried cranberries

    2/3 cup freshly squeezed orange juice ( 2 oranges)

    3 table spoons of sherry wine vinegar

    2 cloves garlic

    6 ounces of baby arugula

    6 ounces of goat cheese

    2/3 cup almonds

    salt and freshly grounded black pepper (to taste)

    steps:

    1. Preheat oven to 425
    2. cut the carrots 1 inch in diameter, cut them in half length and place in a medium bowl with !/4 cup of olive oil ,i teaspoon of slat and ½ a teaspoon of pepper,toss well and transfer to two sheet pans. Roast for 20 min .tossing once until the carrots are tender.
    3. Transfer the carrots to one of the sheet pans ,add maple syrup,toss and roast for another 10-15 minutes. untill the edges are caramelized. watch them carefully. Toss with a metal spatula and set aside for 10-15 min.
    4. combine the cranberries and orange juice in a small saucepan,bring to a simmer ,then set aside for 10 min.
    5. In a small bowl ,combine the vinegar,garlic and ½ teaspoon salt. whisk in table spoon of olive oil .Place the arugula in a large bowl and add the carrots, sprinkle some salt to taste and serve at room temperature.
    6. Tip: Delicious with squash or any other root veritable.