Radicchio Salad with Caramelized Carrots and Onions

Ingredients

• •½ cup sliced almonds
• •2 pounds carrots
• •½ cup olive oil
• •2 tablespoons thyme leaves
• •2¾ teaspoons kosher salt
• •½ teaspoon crushed red pepper flakes
• •2 medium red onions
• •2 cloves garlic
• •2⅓ tablespoons sherry vinegar
• •2 tablespoons orange juice
• •1 tablespoon honey
• •1 large head radicchio
• •4 whole oranges
• •2 cups parsley leaves

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.

   10 min

2. 2.

   Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

   20 min

3. 3.

   Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.

   12 min

4. 4.

   Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.

   5 min