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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.
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
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
: 450 ˚F
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
: 450 ˚F
1 lime, zested
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