Ingredients

4 Servings

Produce

  • Fresh Pomegranate Seeds 1/2 cup

  • Carrots 1 3/4 lb

  • Orange 1 cup

  • Red Radish 1/4 cup

  • Fresh Dill 2 Tbsp

  • Lemon 1

Nuts & Seeds

  • Dry Roasted Unsalted Pitaschio Nuts 1/4 cup

Spices

  • Kosher Salt 1 Tbsp

Pantry

  • Extra Virgin Olive Oil 1/3 cup

  • Black Pepper 1 pinch

Preparation

  1. Ingredient Prep

    Preheat oven to 350 F. Season carrots on a baking sheet with oil, salt & pepper. Set aside carrot top leaves for garnish! Roast for 15 minutes. Prepare radishes & pistachios.

    • 1 3/4 lb , cleaned, tops removed Carrots
    • 1/4 cup , thinly sliced Red Radish
    • 1/4 cup , crushed Dry Roasted Unsalted Pitaschio Nuts
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper

  2. Flavor Creation

    Combine ingredients & mix well.

    • 1 cup , zested, juiced Orange
    • 2 Tbsp , chopped Fresh Dill
    • 1/2 cup Fresh Pomegranate Seeds
    • 1 , zested, juiced Lemon
    • 1/4 cup Extra Virgin Olive Oil
    • 2 tsp Kosher Salt

  3. Taste

    Place carrots on a plate & spoon the dressing over the top. Garnish with pistachios, radish slices & carrot top leaves.

    • 1/4 cup , thinly sliced Red Radish
    • 1/2 cup , crushed Dry Roasted Unsalted Pitaschio Nuts

Suggested Meals

Buttermilk Zucchini

Carrot Pancakes

Lean Green

Smoothie

Morning Mylkshake

Smoothie

Tomatillo Chicken

Wrap

Classic Beef

Burger

Nutrition

  Amount per
serving		 Daily value percentage
Calories 320 kcal  
Total Fat 20 g 26%
Total Saturated Fat 3 g 14%
Unsaturated Fat 17 g  
Low Cholesterol 0 mg 0%
Sodium 1870 mg 80%
Total Carbohydrate 32 g 12%
Fiber Total Dietary 8 g 30%
Sugars Total 17 g  
Protein 4 g 9%
Good Source: Vitamin C 47 mg 50%
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By Innit Culinary Team