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Backyard Blogging.

Roasted Carrots with Parsley Vinaigrette and Pomegranate Seeds

What a great way to break up heavy and rich sides that usually populate holiday meals. Bright, crunchy relish studded with pomegranate makes this both visually pleasing and full of flavor. We especially love these Roasted Carrots with Parsley Vinaigrette and Pomegranate Seeds.


2 bunches rainbow carrots
1 tsp sugar
1 tsp coriander
2 tsp kosher salt
2 tsp fennel seed
1/2 tsp cumin
2 cloves garlic, grated or finely chopped
Zest and juice of 1 lime
2/3 cup extra-virgin olive oil, divided
1/2 cup pomegranate seeds
1/2 cup chopped pistachios
1/4 cup chopped mint
1/4 cup chopped flat-leaf Italian parsley
Flake Salt, to taste


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Wash the carrots thoroughly to remove and dirt, leaving the skins on.  Combine the spices with the salt. Pour 2 Tbsp of the olive oil over the carrots to coat evenly, add the garlic and the spice mixture. Toss to coat.

Place on a large sheet tray and roast on the Traeger for 30 minutes, turning once. Once the carrots can be pierced with a fork, remove them from the grill.  Sprinkle with the lime zest.

To make the Pomegranate Relish: Combine the remaining olive oil, pomegranate seeds, pistachios, herbs, the juice from the lime, and a generous pinch of salt.  Taste, adding more seasoning if necessary.

When ready to serve, place the carrots on a serving platter. Pour a generous amount of the pomegranate relish over the center of the carrots, serving the rest on the side. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Recipe and photo from Traeger.