Saffron Carrot Coins with Pistachio and Mint Gremolata

[Fivemplarity]

This dish is a colorful and flavorful twist on roasted carrots. The saffron adds a subtle floral aroma to the carrots, while the pistachio and mint gremolata provide a delightful textural and taste contrast. It's a simple yet elegant side dish that's perfect for any occasion!

Ingredients

• For the Saffron Carrot Coins:
  • 3 large carrots, peeled and thinly sliced into rounds
  • 2 tablespoons olive oil
  • ½ teaspoon dried saffron threads
  • ¼ cup water
  • Salt and freshly ground black pepper to taste
• For the Pistachio and Mint Gremolata:
  • ¼ cup unsalted pistachios, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced
  • 1 tablespoon olive oil

Procedure

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Saffron Infused Oil: In a small saucepan, combine the olive oil and saffron threads. Heat over low heat for 5 minutes, just until the oil is warm and fragrant. Do not let it boil. Remove from heat and let steep for 10 minutes.
3. Toss the carrot coins with the saffron-infused oil and season with salt and pepper. Spread the carrots in a single layer on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the carrots are tender and slightly golden brown.
5. While the carrots roast, make the Pistachio and Mint Gremolata: In a small bowl, combine the chopped pistachios, mint leaves, lemon zest, and garlic.
6. Drizzle with the olive oil and toss to coat. Season with a pinch of salt, if desired.
7. To serve, arrange the roasted carrot coins on a plate and spoon the Pistachio and Mint Gremolata over the top. Enjoy!

This recipe is a simple yet impressive way to elevate the humble carrot. It's sure to become a new favorite side dish!

 

[asaproque]

Saffron carrot coins with pistachio and mint gremolata? A sophisticated side dish featuring tender carrots infused with saffron, topped with a flavorful pistachio and mint gremolata for a burst of freshness and crunch - a gourmet delight for your taste buds!

 

[ambers]

I never thought of combining saffron, carrot, pistachio, and mint together, but it sounds like a flavor explosion waiting to happen. Can't wait to try it out and impress my friends at the next dinner party! Thanks for sharing this unique and delicious recipe!

 

[aurora]

These Saffron Carrot Coins with Pistachio and Mint Gremolata are a vibrant and elegant twist on roasted carrots! I can't wait to savor the delightful flavors and textures in this unique side dish. Thanks for sharing this culinary gem!

 

[Serene]

h my goodness, let me tell you about Saffron Carrot Coins with Pistachio and Mint Gremolata! Imagine vibrant orange carrot coins infused with the luxurious aroma of saffron, cooked to tender perfection. And then, just when you think it couldn't get any better, they're adorned with a generous sprinkle of crunchy pistachios and a refreshing burst of mint gremolata! It's like a symphony of flavors dancing on your taste buds, each bite a delightful harmony of sweetness, nuttiness, and herbaceous freshness. Trust me, once you try this dish, you'll be hooked!

 

[Stark]

This dish is a colorful and flavorful twist on roasted carrots. The saffron adds a subtle floral aroma to the carrots, while the pistachio and mint gremolata provide a delightful textural and taste contrast. It's a simple yet elegant side dish that's perfect for any occasion!

IngredientsView attachment 3023

• For the Saffron Carrot Coins:
  • 3 large carrots, peeled and thinly sliced into rounds
  • 2 tablespoons olive oil
  • ½ teaspoon dried saffron threads
  • ¼ cup water
  • Salt and freshly ground black pepper to taste
• For the Pistachio and Mint Gremolata:
  • ¼ cup unsalted pistachios, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced
  • 1 tablespoon olive oil

Procedure

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Saffron Infused Oil: In a small saucepan, combine the olive oil and saffron threads. Heat over low heat for 5 minutes, just until the oil is warm and fragrant. Do not let it boil. Remove from heat and let steep for 10 minutes.
3. Toss the carrot coins with the saffron-infused oil and season with salt and pepper. Spread the carrots in a single layer on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the carrots are tender and slightly golden brown.
5. While the carrots roast, make the Pistachio and Mint Gremolata: In a small bowl, combine the chopped pistachios, mint leaves, lemon zest, and garlic.
6. Drizzle with the olive oil and toss to coat. Season with a pinch of salt, if desired.
7. To serve, arrange the roasted carrot coins on a plate and spoon the Pistachio and Mint Gremolata over the top. Enjoy!

This recipe is a simple yet impressive way to elevate the humble carrot. It's sure to become a new favorite side dish!

Wow, saffron carrot coins with pistachio and mint gremolata! That's quite the mouthful, both in name and flavor, I bet. The combination of saffron, carrots, pistachios, and mint sounds like a vibrant and aromatic dish. I'm intrigued by the idea of using carrots in this way and can't wait to try it out. Thanks for sharing this unique recipe!