Roasted Carrots with Pistachio & Mint Gremolata

Name: Roasted Carrots with Pistachio & Mint Gremolata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 kilograms carrots, peeled, halved lengthways; 2 tablespoons extra virgin olive oil; 2 teaspoons fennel seeds; 2 tablespoons runny honey; 2 sprigs mint, leaves picked; 2/3 cup pistachio kernels; 1/2 bunch mint leaves; 1/2 cup extra virgin olive oil; 1 lemon, zested and juiced; 1 clove garlic, chopped

Sweet, honey-roasted carrots get a vibrant lift from a zesty pistachio and mint gremolata. The fennel seeds add a subtle aniseed warmth, making this a truly impressive and flavourful side dish for your Christmas spread. Easy to make but looks spectacular.

Method

Step 1 of 4
Preheat oven to 210°C/190°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Combine oil and fennel seeds in a bowl. Toss carrots in mixture and transfer to prepared tray. Roast for 20 minutes. Remove, turn carrots, drizzle with honey, and roast for a further 20 minutes.
Step 3 of 4
To make gremolata, process pistachios in a small food processor until chopped. Add mint, oil, lemon zest, lemon juice, and garlic. Process until a chunky consistency forms.
Step 4 of 4
Transfer carrots to a serving plate, drizzle with gremolata, season with pepper, and top with mint.

Ingredients

1 kilograms carrots, peeled, halved lengthways
2 tablespoons extra virgin olive oil
2 teaspoons fennel seeds
2 tablespoons runny honey
2 sprigs mint, leaves picked

Gremolata

2/3 cup pistachio kernels
1/2 bunch mint leaves
1/2 cup extra virgin olive oil
1 lemon, zested and juiced
1 clove garlic, chopped

1 kilograms carrots, peeled, halved lengthways
2 tablespoons extra virgin olive oil
2 teaspoons fennel seeds
2 tablespoons runny honey
2 sprigs mint, leaves picked

Gremolata

2/3 cup pistachio kernels
1/2 bunch mint leaves
1/2 cup extra virgin olive oil
1 lemon, zested and juiced
1 clove garlic, chopped

Method

Step 1 of 4
Preheat oven to 210°C/190°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Combine oil and fennel seeds in a bowl. Toss carrots in mixture and transfer to prepared tray. Roast for 20 minutes. Remove, turn carrots, drizzle with honey, and roast for a further 20 minutes.
Step 3 of 4
To make gremolata, process pistachios in a small food processor until chopped. Add mint, oil, lemon zest, lemon juice, and garlic. Process until a chunky consistency forms.
Step 4 of 4
Transfer carrots to a serving plate, drizzle with gremolata, season with pepper, and top with mint.

Method

Step 1 of 4
Preheat oven to 210°C/190°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Combine oil and fennel seeds in a bowl. Toss carrots in mixture and transfer to prepared tray. Roast for 20 minutes. Remove, turn carrots, drizzle with honey, and roast for a further 20 minutes.
Step 3 of 4
To make gremolata, process pistachios in a small food processor until chopped. Add mint, oil, lemon zest, lemon juice, and garlic. Process until a chunky consistency forms.
Step 4 of 4
Transfer carrots to a serving plate, drizzle with gremolata, season with pepper, and top with mint.