Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

Name: Butter-Roasted Carrots with Za’atar and Pomegranate Molasses
Cook time: 1 min
Total time: 1 min
Ingredients: 2½ pounds slender carrots, peeled and halved lengthwise (see headnote); 1 tablespoon extra-virgin olive oil; Kosher salt and ground black pepper; 1 orange; 4 tablespoons salted butter, melted; 2 teaspoons za’atar OR ground coriander OR Aleppo pepper; 2 tablespoons raw OR roasted pistachios, finely chopped; 2 teaspoons pomegranate molasses

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Cook Time: 1 hours

Total: 1 hours

Servings: 6

Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

Ingredients

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2½ pounds slender carrots, peeled and halved lengthwise (see headnote)1 tablespoon extra-virgin olive oilKosher salt and ground black pepper1 orange4 tablespoons salted butter, melted2 teaspoons za’atar OR ground coriander OR Aleppo pepper2 tablespoons raw OR roasted pistachios, finely chopped2 teaspoons pomegranate molasses

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Instructions

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Step 1

Heat the oven to 350°F with a rack in the middle position. On a rimmed baking sheet, toss the carrots with the oil, ¾ teaspoon salt and ¼ teaspoon pepper, then distribute evenly. Roast for 30 minutes. Meanwhile, grate 1 teaspoon zest from the orange, then cut the orange into quarters.

Step 2

Drizzle the carrots with the butter and sprinkle with the za’atar and zest. Toss, then redistribute evenly. Place the orange quarters cut sides up on the baking sheet. Roast until a skewer inserted into the largest carrot meets no resistance, another 15 to 20 minutes, stirring once about halfway through.

Step 3

Squeeze the juice from 1 orange quarter over the carrots. Using a wide metal spatula, transfer to a platter, scraping up any browned bits. Taste the carrots and season with salt and pepper. Sprinkle with the pistachios and drizzle with the pomegranate molasses. Serve the remaining orange quarters on the side.