Roasted carrots with pistachio relish

Ingredients:

• 1.5 tsp coriander seeds
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 1 tsp. grated orange zest + 1/4 tbsp. juice
• 1 teaspoon of honey
• 0.5 tsp. pure rice vinegar
• 1 kg carrots (preferably small), peeled and cut in half lengthwise
• 0.5 cups pitted green olives
• 1/4 cup pitted Kalamata olives, torn into pieces
• 3 tablespoons roasted pistachios
• 2 pitted Medjool dates, chopped
• 1 teaspoon chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. Toast the coriander seeds in a dry frying pan over medium heat until they begin to smoke, about 4 minutes. Transfer to a plate to cool. Grind in a mortar and pestle (or crush in a heavy skillet!) to form a coarse powder.
3. In a bowl, whisk together 1/4 cup olive oil, orange juice, honey, rice vinegar, 1/2 teaspoon salt, some freshly ground black pepper, and coriander.
4. Toss the carrots with half of the dressing and place on a parchment-lined baking sheet.
5. Bake, rotating the pan halfway through, until the carrots are tender and just beginning to brown, 35 to 40 minutes.
6. Meanwhile, prepare the relish.:
   
   In a food processor, pulse the olives, pistachios, dates, orange zest, parsley, remaining 2 tablespoons olive oil, and a pinch of freshly ground black pepper until you have a runny, chunky relish (do not process to a paste!). Transfer to a bowl.
7. Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Top with relish.