Pomegranate and pistachio glazed carrots
Excite your tastebuds with these droolworthy carrots!
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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
dill
pomegranate seeds
pistachios
chives
olive oil
Instructions
- 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.