Roasted Carrots and Pineapple with Brown Butter Sage Vinaigrette
Roasted Carrots and Pineapple with Brown Butter Sage Vinaigrette This is a lovely vegetable side dish.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Saucepan
- Whisk
- Serving bowl
- Colander
- Spoon
- Tongs
- Kitchen towel
Ingredients
- 1can (227 g.) DOLE® Topical Gold Pineapple Chunks
- 1pound carrots, peeled and sliced diagonally 1/4-inch thick
- 1/4teaspoon onion powder
- 1pinch salt and pepper
- 2teaspoons olive oil
- 5ounces baby kale mixed greens
- 1/4cup hazelnuts, chopped and toasted
- 1/2cup salted butter
- 1/2teaspoon garlic, grated
- 1teaspoon Dijon mustard
- 2teaspoons red wine vinegar
- 1-1/2teaspoons ground sage
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