When I spotted beautiful, heirloom carrots, I knew I had to use them in my next recipe. Roasting them with a mixture of Indian spices really did them justice. To compliment the sweet and spicy flavors, I dressed the bulgur with a bright, lemon vinaigrette. Pistachios and mint seemed like a natural pairing with these flavors. To top it off, I couldn’t resist taking advantage of the pomegranates in season.

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