1Scrub the skins of the carrots clean and take off the tops and any scraggly bits from the end.
2Scrub the skins of the carrots clean and take off the tops and any scraggly bits from the end.
3Scrub the skins of the carrots clean and take off the tops and any scraggly bits from the end.
4Place the cleaned carrots onto a clean tea towel to dry.
5Place the cleaned carrots onto a clean tea towel to dry.
6Place the cleaned carrots onto a clean tea towel to dry.
7Transfer the dried carrots onto a roasting tray.
8Transfer the dried carrots onto a roasting tray.
9Transfer the dried carrots onto a roasting tray.
10Drizzle the carrots with olive oil.
11Drizzle the carrots with olive oil.
12Drizzle the carrots with olive oil.
13Add honey to the carrots.
14Add honey to the carrots.
15Add honey to the carrots.
16Season generously with sea salt.
17Season generously with sea salt.
18Season generously with sea salt.
19Roast in a 200° Celsius oven for 25 to 30 minutes until they have a nice color and can be pierced with a knife or fork.
20Roast in a 200° Celsius oven for 25 to 30 minutes until they have a nice color and can be pierced with a knife or fork.
21Roast in a 200° Celsius oven for 25 to 30 minutes until they have a nice color and can be pierced with a knife or fork.
22Combine equal parts buttermilk and sour cream in a bowl for the dressing.
23Combine equal parts buttermilk and sour cream in a bowl for the dressing.
24Combine equal parts buttermilk and sour cream in a bowl for the dressing.
25Season the buttermilk dressing with salt.
26Season the buttermilk dressing with salt.
27Season the buttermilk dressing with salt.
28Work the sour cream into the buttermilk until it reaches the desired consistency.
29Work the sour cream into the buttermilk until it reaches the desired consistency.
30Work the sour cream into the buttermilk until it reaches the desired consistency.
31Refrigerate the buttermilk dressing until ready to serve.
32Refrigerate the buttermilk dressing until ready to serve.
33Refrigerate the buttermilk dressing until ready to serve.
34Prepare the pomegranate by cutting off the top, scoring the outside of the flesh along its natural lines, and breaking it open to extract the berries by pushing them through to avoid bursting the seeds.
35Prepare the pomegranate by cutting off the top, scoring the outside of the flesh along its natural lines, and breaking it open to extract the berries by pushing them through to avoid bursting the seeds.
36Prepare the pomegranate by cutting off the top, scoring the outside of the flesh along its natural lines, and breaking it open to extract the berries by pushing them through to avoid bursting the seeds.
37To plate, start with the buttermilk dressing on the bottom.
38To plate, start with the buttermilk dressing on the bottom.
39To plate, start with the buttermilk dressing on the bottom.
40Layer the honey roast carrots on top of the dressing.
41Layer the honey roast carrots on top of the dressing.
42Layer the honey roast carrots on top of the dressing.
43Add pomegranate seeds.
44Add pomegranate seeds.
45Add pomegranate seeds.
46Garnish with chives.
47Garnish with chives.
48Garnish with chives.
49Finish with a drizzle of good quality olive oil.
50Finish with a drizzle of good quality olive oil.
51Finish with a drizzle of good quality olive oil.
When cleaning carrots, pay special attention to the top where the carrot top comes out to ensure no sand is present.
To prep a pomegranate, cut the top off, score along the lines on the outside of the flesh, and then break it apart to push out the berry clusters without bursting the seeds.
Ensure buttermilk and sour cream are in equal parts for the dressing.