Recipe courtesy of Aarti Sequeira
From:
Food Network Magazine
Roasted Carrots with Pistachio Relish
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 257
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 464 mg
“Every Thanksgiving I look forward to the unexpected guests who end up at our table; it adds a dose of freshness to the traditions we cling to each year. This relish represents that joyful cacophony of the unexpected—salty, sweet, crunchy, buttery— and it takes roasted carrots to a new, exciting place," says Aarti.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 257
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 464 mg
Ingredients
Directions
- Preheat the oven to 375˚ F. Toast the coriander seeds in a dry pan over medium heat until just smoking, about 4 minutes. Transfer to a plate to cool. Pound with a mortar and pestle (or use a heavy skillet!) to form a coarse powder.
- Whisk 1/4 cup olive oil, the orange juice, honey, rice vinegar, 1/2 teaspoon salt, a few grinds of pepper and the coriander in a bowl.
- Toss the carrots with half of the dressing on a parchment-lined baking sheet. Roast, rotating the pan halfway through, until carrots are tender and starting to brown, 35 to 40 minutes.
- Meanwhile, make the relish: Pulse the olives, pistachios, dates, orange zest, parsley, the remaining 2 tablespoons olive oil and a few grinds of pepper in a food processor to make a fine textured relish (don’t let it turn into a paste!). Remove to a bowl.
- Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top.
