Blackened Carrots With Daikon and Pomegranates
Ingredients
- 5 large carrots (about 1½ lb.), peeled
- 2 garlic cloves, thinly sliced
- 1 sprig thyme
- 1½ cups extra-virgin olive oil
- Kosher salt
- 4 oil-packed anchovy fillets, finely chopped
- ½ cup pomegranate seeds
- 2 Tbsp. pomegranate juice
- 2 Tbsp. red wine vinegar
- 1 4" piece daikon (Japanese radish), peeled, sliced ⅛" thick
- Celery leaves or parsley leaves (for serving)
Instructions
Blackened Carrots With Daikon and Pomegranates serves 4 original recipe by Bon Appetit.
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