Amanda Haas
Roasted Carrots with Pistachio & Pomegranate Relish
10
30
Cherry
This roasted carrot recipe is great way to break up the heavy and rich sides that usually accompany meals. Bright, crunchy relish studded with pomegranate makes this both visually pleasing and full of flavor.
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2 Bunch rainbow carrots
2 Teaspoon Kosher salt
2 Teaspoon fennel seed
1 Teaspoon Sugar
1 Teaspoon coriander
1/2 Teaspoon cumin
2 Tablespoon Olive oil
2 Clove garlic, grated or finely chopped
1 lime, zested
Pistachio & Pomegranate Relish
1/3 Cup extra-virgin olive oil
1/2 Cup pomegranate seeds
1/2 Cup chopped pistachios
1/4 Cup chopped mint
1/4 Cup chopped flat-leaf Italian parsley
flake salt
1 lime, juiced
1
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.450 ˚F
2
Wash the carrots thoroughly to remove any dirt, leaving the skins on. Combine the spices and sugar with the salt in a small bowl. Pour 2 tablespoons of the olive oil over the carrots to coat evenly, then add the garlic and the spice mixture. Toss to coat.2 Bunch rainbow carrots
2 Teaspoon Kosher salt
2 Teaspoon fennel seed
1 Teaspoon Sugar
1 Teaspoon coriander
1/2 Teaspoon cumin
2 Tablespoon Olive oil
2 Clove garlic, grated or finely chopped
3
Place on a large sheet tray and roast on the Traeger for 30 minutes, turning once. Once the carrots can be pierced easily with a fork, remove them from the grill. Sprinkle with the lime zest.450 ˚F
1 lime, zested
4
To make the Pistachio & Pomegranate Relish: Combine 1/3 cup olive oil, pomegranate seeds, pistachios, herbs, juice from the lime, and a generous pinch of salt. Taste, adding more seasoning if necessary.1/3 Cup extra-virgin olive oil
1/2 Cup pomegranate seeds
1/2 Cup chopped pistachios
1/4 Cup chopped mint
1/4 Cup chopped flat-leaf Italian parsley
To Taste flake salt
1 lime, juiced
5
When ready to serve, place the carrots on a serving platter. Pour a generous amount of the Parsley & Pomegranate Relish over the center of the carrots, serving the rest on the side. Enjoy!