Roasted carrots with pistachio relish

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 6 servings
Calories 257, total fat 18 G., saturated fats 2 G., proteins 3 G., carbohydrates 25 G., fiber 6 G., cholesterol 0 mg, sodium 464 mg, sugar 14 G.

Roasted carrots are served with a relish of pistachios, dates, olives, oranges, and spices. "Every Thanksgiving, I look forward to unexpected guests at our table, which adds a fresh twist to the traditions we've maintained year after year," says Aarti Sequeira. "This relish is a joyful cacophony of surprises: salty, sweet, crunchy, buttery. This combination elevates roasted carrots to a whole new, exciting flavor level."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tsp coriander seeds
1/4 tbsp. + 2 tbsp. l. olive oil
1 tsp. grated orange zest + 1/4 tbsp. juice
1 teaspoon of honey
0.5 tsp. pure rice vinegar
1 kg carrots (preferably small), peeled and cut in half lengthwise
0.5 cups pitted green olives
1/4 cup pitted Kalamata olives, torn into pieces
3 tablespoons roasted pistachios
2 pitted Medjool dates, chopped
1 teaspoon chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, Kalamata olives, dates, pistachios, Orange zest, rice vinegar, coriander, honey

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Toast the coriander seeds in a dry frying pan over medium heat until they begin to smoke, about 4 minutes. Transfer to a plate to cool. Grind in a mortar and pestle (or crush in a heavy skillet!) to form a coarse powder.

In a bowl, whisk together 1/4 cup olive oil, orange juice, honey, rice vinegar, 1/2 teaspoon salt, some freshly ground black pepper, and coriander.
Toss the carrots with half of the dressing and place on a parchment-lined baking sheet.
Bake, rotating the pan halfway through, until the carrots are tender and just beginning to brown, 35 to 40 minutes.
Meanwhile, prepare the relish.:

In a food processor, pulse the olives, pistachios, dates, orange zest, parsley, remaining 2 tablespoons olive oil, and a pinch of freshly ground black pepper until you have a runny, chunky relish (do not process to a paste!). Transfer to a bowl.
Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Top with relish.