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!

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