Roasted Carrots with Pistachio Relish
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 257
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 464
- Total: 1 hr
- Active: 20 min
Ingredients
1 1/2 teaspoons coriander seeds
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon grated orange zest, plus 1/4 cup juice
1 teaspoon honey
1/2 teaspoon unseasoned rice vinegar
Kosher salt and freshly ground pepper
2 pounds carrots (preferably small), peeled and halved lengthwise
1/2 cup pitted green olives (preferably castelvetrano)
1/4 cup pitted kalamata olives, torn into pieces
3 tablespoons roasted pistachios
2 Medjool dates, pitted and chopped
1 teaspoon minced fresh parsley
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.