Ingredients

4 Servings

Produce

  • Lemon 1

  • Carrot 1 3/4 lb

  • Orange 1 cup

  • Red Radish 1/4 cup

  • Dill 2 Tbsp

  • Fresh Pomegranate Seed 1/2 cup

Spices

  • Kosher Salt 1 Tbsp

  • Black Pepper 1 pinch

Pantry

  • Pistachio Nuts 1/4 cup

  • Extra Virgin Olive Oil 1/3 cup

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 Carrot
    • 1/4 cup, thinly sliced Red Radish
    • 1/4 cup, crushed Pistachio 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 Dill
    • 1/2 cup Fresh Pomegranate Seed
    • 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 Pistachio Nuts

Nutrition

  Amount per
serving
Daily value percentage
Calories 320 kcal  
Total Fat 20.0 g 26%
Total Saturated Fat 3.0 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