Hot Honey Roasted Carrots with Pomegranate Pistachio Relish

A flavorful side dish featuring roasted carrots with a sweet and spicy glaze, topped with a fresh pomegranate and pistachio relish.

By @erin.eats.mtl

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 2 lbs carrots
• 2 tbsp extra virgin olive oil
• 0.5 tsp kosher salt
• 0.5 tsp Aleppo pepper
• 2 tbsp hot honey
• 1 tbsp fresh lemon juice
• 0.5 cup pomegranate seeds
• 0.33 cup roasted pistachios
• 0.33 cup fresh parsley
• 2 tbsp fresh mint
• 0 lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 0 kosher salt
• 0 flaky salt
• 0 additional lemon zest

Instructions

1. Preheat oven to 425°F.
2. Peel or scrub the carrots. Leave thinner carrots whole, halve thicker carrots lengthwise and quarter very large ones, keeping them relatively even in thickness.
3. Place carrots directly on a metal baking sheet. Toss with olive oil, salt, and Aleppo pepper. Arrange in a single layer, cut sides down where possible.
4. Roast the carrots for about 35 minutes, turning if needed, until fork-tender and deeply caramelized.
5. Mix the hot honey and lemon juice.
6. During the final 3–5 minutes of roasting, brush or drizzle the honey mixture over the carrots and return to the oven until glossy and caramelized.
7. Combine all the relish ingredients: pomegranate seeds, roasted pistachios, fresh parsley, fresh mint, lemon zest, fresh lemon juice, extra virgin olive oil, and a pinch of kosher salt.
8. Arrange the roasted carrots on a platter.
9. Spoon the pomegranate pistachio relish over the top of the carrots.
10. Finish with flaky salt and additional lemon zest, if desired. Serve warm or at room temperature.