roasted carrots with parsley vinaigrette and pomegranate seeds
INGREDIENTS
2 Bunch slender rainbow carrots
2 Teaspoon kosher salt
2 Teaspoon dried fennel seed
1 Teaspoon sugar
1 Teaspoon ground coriander
1/2 Teaspoon cumin
67/100 Cup extra-virgin olive oil
2 Clove garlic, thinly sliced
To Taste lime zest
1/2 Cup pomegranate seeds
1/2 Cup Chopped Pistachios
1/4 Cup fresh mint leaves
1/4 Cup chopped flat-leaf parsley
To Taste salt
PREPARATION
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
2
Wash the carrots thoroughly to remove and dirt, leaving the skins on. Combine the spices with the salt. Pour 2 Tbsp of the olive oil over the carrots to coat evenly, add the garlic and the spice mixture. Toss to coat.
3
Place on a large sheet tray and roast on the Z Grill for 30 minutes, turning once. Once the carrots can be pierced with a fork, remove them from the grill. Sprinkle with the lime zest.
4
To make the Pomegranate Relish: Combine the remaining olive oil, pomegranate seeds, pistachios, herbs, the juice from the lime, and a generous pinch of salt. Taste, adding more seasoning if necessary.
5
When ready to serve, place the carrots on a serving platter. Pour a generous amount of the pomegranate relish over the center of the carrots, serving the rest on the side. Enjoy!