Roasted Carrots with Parsley Vinaigrette Recipe
Traeger's Roasted Carrots with with Pistachios and Pomegranate Relish is healthy side dish great with any meal.
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Cooking tools:
- Grill
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Measuring spoon
- Fork
- Serving platter
Ingredients
- 2 Bunches rainbow carrots
- 2 Teaspoons kosher salt
- 2 Teaspoons fennel seed
- 1 Teaspoon sugar
- 1 Teaspoon coriander
- 1/2 Teaspoon cumin
- 2 Tablespoons olive oil
- 2 Cloves garlic, grated or finely chopped
- 1 lime, zested
- 1/3 Cup extra-virgin olive oil
- 1/2 Cup pomegranate seeds
- 1/2 Cup chopped pistachios
- 1/4 Cup chopped mint
- 1/4 Cup chopped flat-leaf Italian parsley
- 1 lime, juiced
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