By Amanda Haas
This roasted carrot recipe is great way to break up heavy and rich sides that usually populate meals. Bright, crunchy relish studded with pomegranate makes this both visually pleasing and full of flavor.
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|2 Bunch||slender rainbow carrots|
|2 Teaspoon||kosher salt|
|2 Teaspoon||dried fennel seed|
|1 Teaspoon||ground coriander|
|2/3 Cup||extra-virgin olive oil|
|2 Clove||garlic, thinly sliced|
|To Taste||lime zest|
|1/2 Cup||pomegranate seeds|
|1/2 Cup||Chopped Pistachios|
|1/4 Cup||fresh mint leaves|
|1/4 Cup||chopped flat-leaf parsley|
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Wash the carrots thoroughly to remove and dirt, leaving the skins on. Combine the spices with the salt. Pour 2 Tbsp of the olive oil over the carrots to coat evenly, add the garlic and the spice mixture. Toss to coat.
2 Bunch slender rainbow carrots
2 Teaspoon kosher salt
2 Teaspoon dried fennel seed
1 Teaspoon sugar
1 Teaspoon ground coriander
1/2 Teaspoon cumin
2/3 Cup extra-virgin olive oil
2 Clove garlic, thinly sliced
Place on a large sheet tray and roast on the Traeger for 30 minutes, turning once. Once the carrots can be pierced with a fork, remove them from the grill. Sprinkle with the lime zest.
To Taste lime zest
To make the Pomegranate Relish: Combine the remaining olive oil, pomegranate seeds, pistachios, herbs, the juice from the lime, and a generous pinch of salt. Taste, adding more seasoning if necessary.
1/2 Cup pomegranate seeds
1/2 Cup Chopped Pistachios
1/4 Cup fresh mint leaves
1/4 Cup chopped flat-leaf parsley
To Taste salt
When ready to serve, place the carrots on a serving platter. Pour a generous amount of the pomegranate relish over the center of the carrots, serving the rest on the side. Enjoy!
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