Carrot Grape Side Dish
Try this easy-to-prepare Carrot and California Grape Side Dish with its unique combination of sweet, nutty, and crunchy elements in every bite! Made of roasted carrots and California grapes, complemented with a nut-sesame topping infused with warm spices.
Servings: 4 - 6
Calories: 353kcal
Ingredients
- 2 pounds carrots
- 2 tablespoons olive oil
- Sea salt and ground black pepper to taste
- 3 cups red California grapes whole
- ½ cup pecans or walnuts crushed
- 1 tablespoon sesame seeds
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons panko-style bread crumbs
- ½ teaspoon of salt
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with parchment or a silicone mat. Set aside.
- Slice the carrots into about ¼-inch thick rounds. Place them on the baking sheet and bake for 20 minutes.
- After 20 minutes, add the grapes to the carrots, and drizzle the oil, salt, and pepper. Mix well to evenly coat with the oil and seasoning.
- Roast for 20 to 25 minutes or until the carrots are roasted, slightly charred, and fork-tender.
- Heat a pan over medium heat. Add the nuts and lightly toast, add the sesame seeds, and continue to toast them. Once the nuts and sesame seeds are lightly toasted, turn off the heat. Add the cumin powder, coriander powder, panko, and salt. Mix for 20 seconds and then transfer the mixture to a bowl.
- Once the carrots and grapes are ready remove them from the oven. Transfer them to a serving plate and sprinkle half of the nut mixture. Set the other half of the nut and spices mixture on the side.
- Serve hot or cold.
Notes
- Cut carrots uniformly. Slice them into uniform ¼-inch rounds. If you prefer a rustic look, you can slice them at an angle (diagonally), which also increases surface area for better caramelization.
- Don’t overcrowd. Spread the carrots and California grapes in a single layer to allow proper roasting and caramelization.
- Watch the topping. Be sure not to burn the nuts and sesame seeds while toasting, as they can brown quickly.
- Toss the California grapes with olive oil. This prevents them from becoming too shriveled and keeps them juicy while roasting.
Nutrition
Calories: 353kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 497mg | Potassium: 1027mg | Fiber: 9g | Sugar: 29g | Vitamin A: 37977IU | Vitamin C: 17mg | Calcium: 132mg | Iron: 2mg
