Name: Pomegranate Roasted Carrots
Ingredients: 1 lb carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones); 1 tbsp extra-virgin olive oil; ¼ tsp kosher salt; Pinch Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne; 1 tsp pomegranate molasses or 2 teaspoons balsamic vinegar; 2 tbsp chopped fresh cilantro, basil, or parsley

Rating

Yields1 Serving

1 lb carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)

1 tbsp extra-virgin olive oil

¼ tsp kosher salt

Pinch Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne

1 tsp pomegranate molasses or 2 teaspoons balsamic vinegar

2 tbsp chopped fresh cilantro, basil, or parsley

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.

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.

Ingredients