Carrots are a classic holiday side dish that everyone adores, but we can all agree they start to get a bit dull after a while. Well, carrots don’t have to be boring at all! Excite your tastebuds and add a bit of imagination to your dish with Chef Randy Feltis’ mouthwatering recipe for glazed carrots with ranch, lemon, pomegranate and pistachio.
INGREDIENTS
- 2 bunches carrots
- 1/4 cup maple syrup
- 1 clove garlic grated
- 1 zest of lemon
- 1 tsp harissa
Ranch
- 2 tbsp sour cream
- 1 tbsp yogurt
- 1 tbsp chopped dill
- 1 lemon juiced
- 1 tbsp green onion
- kosher salt
- black pepper
Garnish
METHOD
- Remove the tops from your carrots and peel.
- Toss with glaze and roast at 450 for 20-25 minutes, give them a turn half way through.
- Remove and let rest for 5-10 minutes.
- Take them to the plate and sprinkle with ranch. Garnish and serve.