This roasted carrot recipe by Traeger is great way to break up heavy and rich sides that usually populate meals. Bright, crunchy relish studded with pomegranate makes this both visually pleasing and full of flavour. Carrots are also rich in beta-carotene, a compound your body changes into vitamin A – so great for our eyes.
2 Bunch slender rainbow carrots
2 Teaspoon kosher salt
2 Teaspoon dried fennel seed
1 Teaspoon sugar
1 Teaspoon ground coriander
1/2 Teaspoon cumin
67/100 Cup extra-virgin olive oil
2 Clove garlic, thinly sliced
Wash the carrots thoroughly to remove and dirt, leaving the skins on. Combine the spices with the salt. Pour 2 Tbsp of the olive oil over the carrots to coat evenly, add the garlic and the spice mixture. Toss to coat.
Place on a large sheet tray and roast on the
Traeger for 30 minutes, turning once. Once the carrots can be pierced with a fork, remove them from the grill. Sprinkle with the lime zest.
To make the Pomegranate Relish: Combine the remaining olive oil, pomegranate seeds, pistachios, herbs, the juice from the lime, and a generous pinch of salt. Taste, adding more seasoning if necessary.
Prep Time: 15 minutes
Cook Time: 30 minutes
Wood pellet type: Cherry
With many thanks to Traeger for supporting our vegan BBQ features by supplying a grill to VeggieVision TV.