Roasted Carrots with Pistachio & Pomegranate Relish

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

  

  Grill: 450 ˚F

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• 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.

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  Ingredients

  • 2 Bunch rainbow carrots

  • 2 Teaspoon kosher salt

  • 2 Teaspoon fennel seed

  • 1 Teaspoon sugar

  • 1 Teaspoon coriander

  • 1/2 Teaspoon cumin

  • 2 Tablespoon extra-virgin 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.

  

  Grill: 450 ˚F

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  Ingredients

  • 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.

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  Ingredients

  • 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 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!

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