Pomegranate-Roasted Carrots

Name: Pomegranate-Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones); 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne; 1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar; 2 tablespoons chopped fresh cilantro, basil, or parsley

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Melissa Clark

carrot cilantro molasses

Ingredients

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1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)1 tablespoon extra-virgin olive oil1/4 teaspoon kosher saltTurkish or Syrian red pepper (such as Aleppo pepper) or cayenne1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar2 tablespoons chopped fresh cilantro, basil, or parsley

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Instructions

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Step 1

Preheat the oven to 425°F. On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer.

Step 2

Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with molasses. Roast until the carrots are golden and soft, about 5 more minutes. Serve garnished with cilantro.