Bulgur With Spiced Carrots & Pistachios

• 1/2 pounds Carrots (preferably Heirloom), Peeled
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Ground Coriander
• 1/4 teaspoons Garam Masala
• 1/8 teaspoons Hot Paprika (or Sweet Paprika Plus 1-2 Pinches Cayenne)
• 1 cup Bulgur Wheat
• 2 Tablespoons Lemon Juice
• 1 teaspoon Lemon Zest
• 1/2 teaspoons Honey Or Agave
• 3 Tablespoons Extra Virgin Olive Oil
• 1/4 cups Toasted, Salted Pistachios, Roughly Chopped
• 1/3 cups Loosely Packed Mint Leaves, Roughly Chopped
• 2 Tablespoons Pomegranate Seeds

1. Preheat oven to 425u0b0F. Bring a medium sized pot of salted water to a boil. Combine carrots, oil and spices on a baking sheet. Toss to coat, and roast 25-30 minutes or until tender, flipping half way through. Allow to cool slightly; slice into 1-inch lengths, discarding stems.
2. While carrots roast, add bulgur to boiling water, reduce to a rapid simmer and cook 5-6 minutes or until tender. Drain and transfer to a boil.
3. In a small bowl, prepare the dressing. Whisk together lemon juice, zest and honey. Slowly stream in olive oil, whisking constantly until combined. Season with salt and pepper.
4. For assembly, combine bulgur, carrots and pistachios; and toss to coat in dressing. Stir in mint leaves right before serving. Taste and adjusting seasoning, if needed. Eat warm or chilled. Garnish with pomegranate seeds, if desired. Enjoy.

carrots, olive oil, ubc, ubc, ubc, paprika, bulgur wheat, lemon juice, lemon zest, honey, olive oil, ubc, mint, pomegranate seeds

Taken from tastykitchen.com/recipes/sidedishes/bulgur-with-spiced-carrots-pistachios/ (may not work)