 We are both so obsessed with this recipe! Some of our favorite things in one big bowl - perfectly sweet roasted carrots, hearty lentils, creamy goat cheese, and the orange vinaigrette just puts it over the top. Always a hit on the table and in the stomach! Ingredients: 2 Lbs carrots, trimmed and cut into 2-inch pieces 2 tsp honey 1 Tbsp olive oil Salt and pepper 1 (14oz) can lentils ¼ cup Pecans, roughly chopped 2 Tbsp dried Cranberries 1 Tbsp chopped fresh Parsley 2 oz crumbled Goat cheese Orange Vinaigrette: 1 Tbsp minced shallot 1 clove garlic, minced Zest of 1 orange 2 Tbsp orange juice 1 Tbsp Sherry vinegar 1 tsp honey 1 tsp Dijon mustard 2 Tbsp olive oil salt and pepper Instructions: Preheat oven to 400 degrees. Mix honey and olive oil in a medium bowl. Add carrots and toss well to coat completely. Set bowl aside to use again. Season carrots well with salt and pepper and transfer to a foil-lined baking tray. Spread carrots out evenly on tray and roast in oven for 15-20 minutes (or until tender and golden), stirring occasionally to ensure even cooking on all sides. Meanwhile prepare the vinaigrette. In the same medium bowl add shallot, garlic, zest of orange, orange juice, sherry vinegar, honey, and Dijon. Whisk together then slowing add oil to incorporate. Season with salt and pepper. Add drained lentils, pecans, cranberries, and parsley to the vinaigrette, and toss well to combine. Once carrots are finished cooking allow to cool slightly then add to the lentils. Finish with crumbled goat cheese, and additional salt and pepper, if needed.  Comments are closed.
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