- Cook Time
- Prep Time
- 24 small carrots (about 3 lbs.), peeled, plus leafy tops for garnish
- 4 tablespoons olive oil
- 1 cup golden raisins
- 1 cup dry white wine
- 1/4 teaspoon sugar
- 1/2 teaspoon coriander seeds
- 1/2 cup pepitas
- 1/2 cup raw shelled pistachios
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
Preheat the oven to 400 degrees . On a large rimmed baking sheet, toss 14 carrots with 1 tbsp. oil. Season with salt and roast until tender, 15 to 20 minutes.
Meanwhile, in a medium saucepan, heat the raisins, wine and sugar over low, stirring occasionally, until the raisins are plump, about 10 minutes. Drain the raisins.
Using a vegetable peeler or handheld slicer, shave the 10 remaining raw carrots into long ribbons. Transfer to a large bowl of ice water to keep the carrots crisp.
In a small dry skillet, heat the coriander seeds over medium, stirring often, until toasted, about 3 minutes; transfer to a plate. In the same skillet, heat the pepitas, stirring often, until toasted, about 3 minutes. Repeat with the pistachios, cooking them about 5 minutes. Place the coriander in a resealable freezer bag. Using a mallet or rolling pin, crack the seeds. Coarsely chop the pistachios.
In a large bowl, whisk the lemon juice, honey, the remaining 3 tbsp. oil and the coriander. Toss with the roasted carrots, raisins and pistachios. Transfer to a bowl or platter. Drain the shaved carrots; scatter over the roasted carrot mixture. Garnish with the pepitas and carrot tops.