Roasted Carrots with Pistachio and Pomegranate Gremolata
These carrots are roasted with a touch of maple syrup and become fork tender. Then the pistachios are pulsed with fresh chives, thyme, and sage. Then gently tossed with juicy pomegranate seeds for a flavorful topping.
This side dish is gorgeous with all the bright green of the pistachios and the gem tones of the pomegranates. It is stunning on the table which makes it perfect for the upcoming Thanksgiving holiday.
Roasted Carrots with Pistachio and Pomegranate Gremolata
ingredients:
For the carrots:
2lbs multi colored carrots, peeled and washed
1 tbsp olive oil
1 tbsp maple syrup
¼ tsp kosher salt
¼ tsp black pepper
For the gremolata:
1 cup shelled, unsalted pistachio meat
¼ cup chopped fresh chives
¼ cup chopped fresh sage leaves
2 tbsp thyme leaves
Zest of 1 lemon
1 tsp salt
1 tsp black pepper
1 ½ tbsp olive oil
½ cup pomegranate seeds
instructions
1. Preheat the oven to 425 degrees. Prepare a large baking sheet with sides with parchment paper
2. in a large bowl toss the carrots with the olive oil, maple syrup, and black pepper until well coated.
3. Place carrots in a single file layer on the prepared baking sheet and roast in the oven for about 20-25 minutes, until fork tender.
4. Meanwhile, in the bowl of a food processor fitted with an S blade, add the pistachios, chives, thyme, lemon zest, salt, and pepper. As you Pulse together the mixture add the olive oil. Pulse until the mixture is uniform and the pistachios break up into smaller pieces. This mixture should be a bit chunkier and rustic, no need to pulse until smooth.
5. Add this mixture to a medium size bowl or those bowl you mixed the carrots in. Fold in the pomegranates until well combined.
6. Add the carrots to a serving platter and spoon the pomegranate pistachio mixture over top and serve!
RECIPE NOTES:
- Make sure to not crowd the carrots on the pan and try to have them be similar in size