Roasted Carrots with Pistachio & Mint Gremolata
Prep Time: 10 mins
Cook Time: 40 mins
Serves: 6 persons
Ingredients:
• 2 tbs extra virgin olive oil
• 2 tsp fennel seeds
• 1kg carrots, peeled, halved lengthways
• 2 tbs runny honey
• 2 sprigs mint, leaves picked Pistachio & mint gremolata
• ⅔ cup pistachio kernels
• 1/2 bunch mint, leaves picked
• 1/2 cup extra virgin olive oil
• 1 lemon, zested, juiced
• 1 clove garlic, chopped
Method:
1. Preheat oven to 210°C/190°C fan-forced. Line a large baking tray with baking paper.
2. Combine oil and fennel seeds in a large bowl. Add carrots and toss to coat. Transfer carrot mixture to the prepared tray. Roast for 20 minutes. Remove from the oven. Turn carrots and drizzle with honey. Roast for a further 20 minutes or until golden and caramelised.
3. To make the gremolata, place pistachios in a small food processsor. Process until chopped. Add mint, oil, lemon zest and juice, and garlic. Process until a chunky consistency forms.
4. Transfer carrot mixture to a serving plate. Drizzle with gremolata. Season with pepper. Top with mint. Serve.
