Maple Roasted Carrots With Pistachio and Pomegranate Gremolata
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
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Carrots roasted with a spoonful of maple syrup, then buried under a chunky pistachio and pomegranate gremolata.
These roasted carrots are built for a holiday table, and most of what makes them work happens after they come out of the oven. Two pounds of multicolored carrots get roasted with olive oil and a touch of maple syrup until fork tender, then they’re topped with a savory and sweet gremolata that is as gorgeous as it is delicious. It comes in at 250 calories a serving and feeds six to eight, with both halves holding in the refrigerator overnight.
Why This Works
Two pounds of carrots spread across six to eight servings is where the fiber comes from, and roasting at 425 degrees concentrates the sugar already in them, so one tablespoon of maple syrup goes further than it looks like it should. The pistachios do double duty, carrying the fat that makes a vegetable side filling and a coarse texture that keeps the gremolata from turning to paste. Pulse it only until the nuts break up, leaving it a bit chunkier and rustic — there is no need to pulse until smooth. The pomegranate seeds get folded in rather than blended, so they stay whole and pop against the soft carrots. Nothing in the dish contains dairy or gluten, which makes it an easy one to set down on a mixed holiday table.
Nutrition (per serving)
| Calories | 250 |
|---|---|
| Protein | 6g |
| Carbs | 28g |
| Fat | 14g |
Ingredients
For the Carrots:
| Multicolored carrots, peeled and washed | 2 lbs |
|---|---|
| Olive oil | 1 tbsp |
| Maple syrup | 1 tbsp |
| Kosher salt | ¼ tsp |
| Black pepper | ¼ tsp |
For the Gremolata:
| Shelled, unsalted pistachio meat | 1 cup |
|---|---|
| Fresh chives, chopped | ¼ cup |
| Fresh sage leaves, chopped | ¼ cup |
| Thyme leaves | 2 tbsp |
| Lemon zest | 1 lemon |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Olive oil | 1½ tbsp |
| Pomegranate seeds | ½ cup |
Step-by-Step Instructions
1 Heat the oven
Preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment paper.
2 Coat the carrots
In a large bowl, toss the carrots with the olive oil, maple syrup, salt, and black pepper until well coated.
3 Roast
Place the carrots in a single layer on the prepared baking sheet and roast for about 20 to 25 minutes, until fork tender.
4 Pulse the gremolata
Meanwhile, in the bowl of a food processor fitted with an S blade, add the pistachios, chives, sage, thyme, lemon zest, salt, and pepper. As you pulse the mixture, add the olive oil. Pulse until it is uniform and the pistachios break into smaller pieces. This should stay a bit chunky and rustic, so there is no need to pulse until smooth.
5 Fold in the pomegranate
Transfer the mixture to a medium bowl, or back into the bowl you tossed the carrots in, and fold in the pomegranate seeds until well combined.
6 Assemble
Add the carrots to a serving platter, spoon the pistachio and pomegranate mixture over the top, and serve.
Notes & Tips
- What is gremolata? A chopped condiment usually built on lemon zest and fresh herbs. This version works in pistachios and pomegranate, which turns it into a topping substantial enough to carry the dish rather than a finishing sprinkle.
- Can you make roasted carrots ahead of time? Yes. The carrots and the gremolata can both be made ahead and stored separately in airtight containers in the refrigerator. Reheat the carrots on a sheet pan at 350 degrees for 5 to 7 minutes, then top with room-temperature gremolata.
- Why shouldn’t you crowd the pan? Carrots packed too tightly steam instead of roasting. Keep them in a single layer and use carrots similar in size so they finish at the same time.
- How do you cut larger carrots? If the carrots need cutting down, cut them on a bias.
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
