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)

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