by Billy Graham Training Center, Chef Douglas Walls
- 2 pounds carrots, preferably with leafy tops
- olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup pure Grade A maple syrup
- 2/3 cup dried cranberries
- 2/3 cup freshly squeezed orange juice (2 oranges)
- 3 tablespoons sherry wine vinegar
- 2 garlic cloves, finely chopped
- 6 ounces baby arugula
- 6 ounces goat cheese, such as Montrachet, medium-diced
- 2/3 cup almond
- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise.
- Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Toss well and transfer to two sheet pans. (If you use just one, they'll steam instead of roasting.)
- Roast for 20 minutes, tossing once, until the carrots are tender.
- Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully!
- Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt.
- Whisk in 3 tablespoons of olive oil.
- Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette.
- Toss with large spoons, sprinkle with salt, and serve at room temperature.