Active Time: 30 minutes
Total Time: 60 minutes
2 cups carrot juice
¼ cup very finely ground (to flour consistency) flaxseeds
1 tablespoon plus 2 teaspoons granulated sugar
2 teaspoons freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil
12 medium carrots, washed well, but not peeled
2 teaspoons fine sea salt
3 tablespoons roasted, salted pistachios, coarsely chopped
1 tablespoon cilantro leaves
Preheat the oven to 475˚F.
Pour the carrot juice into a small saucepan. Bring to a simmer over medium-high heat. Continue to simmer, lowering the heat as needed to keep from boiling rapidly, until the juice reduces by half, 15 to 20 minutes.
Remove from the heat. Transfer to a liquid measuring cup or bowl, stir in the ground flaxseeds, sugar, lemon juice, and olive oil. Let sit for 30 minutes to steep and for the flavors to meld.
Meanwhile, trim the tops and tails from the carrots. Toss with just enough water to moisten, followed by the salt. Spread on a baking sheet and roast, shaking the pan occasionally to turn the carrots until tender and black in spots, about 30 minutes.
Remove the carrots from the oven and let cool completely.
Spoon some of the sauce onto a serving platter. Cut the carrots in half lengthwise and arrange on top of the sauce (or the sauce can be spooned over the top of the carrots). Sprinkle with the pistachios and the cilantro, serving any remaining sauce to the side.