Roasted Carrots with Pistachio Relish

“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.
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 to 6 servings
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  1. 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.
  2. 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. 
  3. 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.
  4. 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. 
  5. Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top. 
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