2 lbs carrots,
¼ cup plus 2 tablespoons extra virgin olive oil
ground black pepper
¼ cup pure grade maple syrup
2/3 cup dried craisins
2/3 cup orange juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
1 cup arugula
1 cup sliced endive
2 cups romaine, chopped
½ cup toasted almonds
Preheat oven to 425F. Cut peeled carrots in a diagonal slice, 1-inch wide by 2-inches long. Place in a bowl with ¼ cup olive oil, 1 teaspoon kosher salt, ½ teaspoon pepper. Toss and transfer to a baking sheet, making sure carrots are in a single layer. IMPORTANT, if not in a single layer, use two baking sheets.
Roast for 20 minutes, until carrots are tender.
Combine carrots onto one sheet pan, add maple syrup, toss and roast for 10 – 15 minutes, until caramelized. Toss and set aside for 10 minutes.
In a small saucepan, combine cranberries and orange juice and bring to a simmer. Set aside for 10 minutes.
In s small bowl, whisk together vinegar, garlic, ½ teaspoon salt and 3 tablespoons olive oil.
In a bowl, combine arugula, endive, romaine and almonds. Add cooled carrots, craisins with their liquid, and the vinaigrette. Toss and serve.