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Serves 2-3 • 30 minutes with prep
Charred Carrots With Orange And Honey
Honey-sweet, citrus-zesty and perfectly simple.
INGREDIENTS
1- Pixie Tangerines - 1 Tablespoon Pixie Zest
2- Wild King Salmon - 4 Fillets
3- Extra-Virgin Olive Oil - 2 Tablespoons
4- Fresh Rosemary - 1 Tablespoon, Minced
5- Fennel Seeds - 1 Tablespoon
INGREDIENTS
Pixie Tangerines
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1/2 Pixie Tangerine, Zested
Carrots
1 1/2 Pounds
Extra-Virgin Olive Oil
3 Tablespoons
Red Wine Vinegar
1 Tablespoon
Honey
2 Teaspoons
Kosher Salt
Season To Taste
Ground Black Pepper
Season To Taste
Fresh Thyme Leaves
1Tablespoon, Minced
STEPS
1
Preheat oven to 400F.
2
Peel the carrots. Cut the smaller ones in half and bigger ones in quarters.
3
Place carrots on a baking sheet. Using your hands, toss carrots in olive oil, vinegar, honey, salt and pepper until they are well coated. Sprinkle with thyme.
4
Roast over medium-high heat for about 20 minutes, tossing occasionally until carrots are slightly tender and a little charred.
5
Drizzle the carrots with the tangerine juice and half of the tangerine zest. Toss well.
6
Place on a serving plate and season with fleur-de-sel and the rest of the orange zest.
SERVING SUNSHINE
Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite.
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