Food Network Magazine - (11)November 2020

AARTI SEQUEIRA’S

ROASTED CARROTS WITH

PISTACHIO RELISH

ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 4 to 6

1½ teaspoons coriander seeds

¼ cup plus 2 tablespoons extra-virgin

olive oil

1 teaspoon grated orange zest, plus

¼ cup juice

1 teaspoon honey

½ teaspoon unseasoned rice vinegar

Kosher salt and freshly ground pepper

2 pounds carrots (preferably small),

peeled and halved lengthwise

½ cup pitted green olives (preferably

castelvetrano)

¼ cup pitted kalamata olives,

torn into pieces

3 tablespoons roasted pistachios

2 Medjool dates, pitted and chopped

1 teaspoon minced fresh parsley

1. Preheat the oven to 375 ̊. Toast the
   coriander seeds in a dry pan over medium
   heat until just smoking, about 4 minutes.
   Transfer to a plate to cool. Pound with a
   mortar and pestle (or use a heavy skillet!)
   to form a coarse powder.


2. Whisk ¼ cup olive oil, the orange juice,
   honey, rice vinegar, ½ teaspoon salt, a few
   grinds of pepper and the coriander in a bowl.


3. Toss the carrots with half of the dressing
   on a parchment-lined baking sheet. Roast,
   rotating the pan halfway through, until
   carrots are tender and starting to brown,
   35 to 40 minutes.
   4.Meanwhile, make the relish: Pulse the
   olives, pistachios, dates, orange zest, parsley,
   the remaining 2 tablespoons olive oil and a
   few grinds of pepper in a food processor to
   make a fine textured relish (don’t let it turn
   into a paste!). Remove to a bowl.
   5.Toss the roasted carrots with the
   remaining dressing and arrange on a
   serving platter. Scatter the relish on top.

JOCELYN DELK ADAMS’S

CARAMEL APPLE

DUMP CAKE

ACTIVE: 25 min l TOTAL: 1½ hr

SERVES: 8 to 10

Cooking spray

2 to 3 cups peeled and sliced apples

1 cup gourmet caramel sauce,

plus more for serving

1 teaspoon sea salt

¼ cup apple cider

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 tablespoon pure vanilla extract

1 15.25-ounce box yellow cake mix

⅔ cup (10⅔ tablespoons) unsalted

butter, melted

Confectioners’ sugar, for garnish (optional)

Vanilla ice cream, for serving

1.Preheat the oven to 350 ̊. Coat a 10-inch

well-seasoned cast-iron or ovenproof

nonstick skillet with cooking spray. Spread

the apples evenly across the bottom of the

skillet in a decorative pattern. Drizzle the

caramel over the apples, then sprinkle with

sea salt. Pour the apple cider on top.

2.Sprinkle cinnamon and nutmeg over

the apples, then drizzle with vanilla.

Cover the apples completely with the dry

cake mix and drizzle the melted butter on

top. Bake until the cake is browned on top

and around the edges with some caramel

bubbling through, 50 to 60 minutes. Let

rest for about 15 to 20 minutes, then flip

onto a serving platter to showcase the

beautiful design. Let cool, then sprinkle with

confectioners’ sugar, if desired. Serve with

ice cream and more caramel sauce.

NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 131

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