Punch Up Your Day With The Unexpected Flavors In This Zesty Dish
It's always a good idea to eat more foods that match our mood and keep us energized. This roasted baby carrot and grapefruit gremolata from the forthcoming cookbook Bridgehampton Inn & Restaurant by Sybille van Kempen, Chef Brian Szostak, and Kyle Fengler, features the slightly sweet taste of crunchy carrots and the refreshing zing of grapefruit.
"I'm a huge fan of textures and flavors with my food, and this dish is the perfect example. From the sweetness of the carrots, the creaminess of the ripe avocado, the crunch of the nuts, and the pop of citrus…you pick up something different with every bite," says Chef Brian Szostak.
Better yet, these bright fruits and veggies will make you feel and look your best. There's grapefruit, which is high in vitamin C and iron, along with carrots, which contain a high amount of beta-carotene, an antioxidant that promotes healthy skin. This healthy dish is bursting with flavor and is sure to bring a boost to your day!
Roasted Baby Carrots With Grapefruit Gremolata
Serves 4
Ingredients
- 1½ pounds baby carrots, peeled
- 2 tablespoons grapefruit vinaigrette
- 1 teaspoon ground coriander
- Salt and pepper to taste
Method
- Heat oven to 400°F.
- Toss carrots, vinaigrette, coriander, salt, and pepper.
- Place on sheet pan, and roast until tender.
- Cook for 30 to 40 minutes.
- Plate, top with sliced avocado, grapefruit gremolata, more dressing (if desired), and cilantro.
Grapefruit Vinaigrette
Makes 1 pint
Ingredients
- 1 cup grapefruit juice, fresh
- 2 teaspoons honey
- 1 cup extra-virgin olive oil
- 2 teaspoons cumin
- Salt and pepper to taste
Method
- Combine juice and honey in blender.
- Slowly stream in oil until emulsified.
- Season with cumin, salt, and pepper.
Grapefruit Gremolata
Ingredients
- ½ cup parsley, chopped
- 1 tablespoon grapefruit peel, zested
- 2 teaspoons garlic, minced
- 2 tablespoons blanched almonds, sliced
Method
- Mix dry ingredients.
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