1. Ingredient Prep

   Preheat oven to 350 F. Season carrots on a baking sheet with oil, salt & pepper. Set aside carrot top leaves for garnish! Roast for 15 minutes. Prepare radishes & pistachios.

   • 1 3/4 lb , cleaned, tops removed Carrots
   • 1/4 cup , thinly sliced Red Radish
   • 1/4 cup , crushed Dry Roasted Unsalted Pitaschio Nuts
   • 1 Tbsp Extra Virgin Olive Oil
   • 1 tsp Kosher Salt
   • 1 pinch Black Pepper
2. Flavor Creation

   Combine ingredients & mix well.

   • 1 cup , zested, juiced Orange
   • 2 Tbsp , chopped Fresh Dill
   • 1/2 cup Fresh Pomegranate Seeds
   • 1 , zested, juiced Lemon
   • 1/4 cup Extra Virgin Olive Oil
   • 2 tsp Kosher Salt
3. Taste

   Place carrots on a plate & spoon the dressing over the top. Garnish with pistachios, radish slices & carrot top leaves.

   • 1/4 cup , thinly sliced Red Radish
   • 1/2 cup , crushed Dry Roasted Unsalted Pitaschio Nuts

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	Amount per serving	Daily value percentage
Calories	320 kcal
Total Fat	20 g	26%
Total Saturated Fat	3 g	14%
Unsaturated Fat	17 g
Low Cholesterol	0 mg	0%
Sodium	1870 mg	80%
Total Carbohydrate	32 g	12%
Fiber Total Dietary	8 g	30%
Sugars Total	17 g
Protein	4 g	9%
Good Source: Vitamin C	47 mg	50%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	95 mg	8%
Iron Fe	1.2 mg	6%
Potassium K	820 mg	20%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.2 mg	15%
Niacin	2 mg	15%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.4 mg	25%
Folate (B9)	67 µg	15%

By Innit Culinary Team