Ingredients for Radicchio Salad with Caramelized Carrots and Onions

• 70g sliced almonds

• 900g carrots, cut into 4x1/2" sticks

• 1/2 cup olive oil, divided

• 2 tablespoons thyme leaves, divided

• 2 3/4 teaspoons kosher salt, divided

• 1/2 teaspoons crushed red pepper flakes, divided

• 2 medium red onions, cut into 1/2" wedges

• 2 garlic cloves, finely grated

• 2 tablespoons plus 1 teaspoon sherry vinegar

• 2 tablespoons fresh orange juice

• 1 tablespoon vegan honey

• 1 large or 2 small heads radicchio (about 300g ), leaves separated and cut into medium pieces

• 4 oranges, peeled, sliced into 1/2" half moons

• 2 cups parsley leaves

Preheat oven to 177°C. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.

Cook carrots, 2 tablespoons oil, 1 tablespoon thyme, 1 teaspoon salt, 1/4 teaspoons red pepper, and 240ml 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.

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

Whisk garlic, vinegar, orange juice, honey, and remaining 60ml oil and 3/4 teaspoons salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.

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