On Moveable Feast with Relish, Season Ten, Episode Eight, host Alex Thomopoulos headed to Santa Barbara, California and joined chefs Jaime Riesco and Brendan Smith to show us that the farm-to-table movement isn’t just a passing trend, but a way of life. They they headed to an outdoor market for farm-fresh produce to make roasted carrots with pistachio gremolata.
Serves 8
INGREDIENTS
FOR THE CARROTS:
- 12 medium carrots, peeled and halved lengthwise
- 2-3 tbsp olive oil
- 3-4 sprigs fresh thyme
- Pinch of kosher salt
- Freshly ground pepper
FOR THE GREMOLATA:
- ½ cup unsalted pistachios, toasted
- ½ cup mint leaves, chopped
- ½ cup flat-leaf parsley, chopped
- 2 tbsp fresh tarragon, chopped
- 2 anchovy filets packed in oil, patted dry and coarsely chopped
- Zest of 2 lemons
- ½ cup olive oil
- ½ tsp kosher salt
TO PREPARE
CARROTS
STEP ONE. In a large bowl, combine the carrots, olive oil, and thyme. Salt and pepper to taste. Toss to coat. Transfer to a large cast iron pan.
STEP TWO. Roast in a wood-fired oven or regular oven at 425°F until tender when pierced with a fork, about 30 minutes.
GREMOLATA
STEP THREE. Process the pistachios in a food processor until very finely ground. Add the herbs, anchovies, and lemon zest. Pulse to combine. Add the olive oil and pulse just until mixture comes together. Transfer to a serving bowl and season with ½ tsp salt.
STEP FOUR. Remove the carrots from the oven and serve with the pistachio gremolata.
