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Roasted Carrots with a Pomegranate Glaze

Simply Roasted Pomegranate Carrots

  • Author: FitLiving Eats by Carly Paige
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Side
  • Method: Oven


In this recipe for roasted pomegranate carrots, we’re elevating a simple seasonal vegetable by making our very own pomegranate molasses. The natural sweetness of carrots pairs perfectly with the slightly tart pomegranate flavor.


  • 4 cups POM Wonderful 100% pomegranate juice
  • 1/4 cup coconut sugar
  • 3 bunches carrots (about 2 lbs)
  • 2 Tablespoon olive oil
  • 1 Tablespoon cumin
  • salt and pepper, to taste
  • For garnish: tahini, pomegranate arils, pistachios and chopped cilantro


  1. To make the pomegranate glaze, add the pomegranate juice and coconut sugar to a medium saucepan and bring to a simmer over medium heat. Continue to simmer gently for about 90 minutes, until the mixture has reduced to 1 cup of liquid. Once reduced, let cool completely and store in the refrigerator until ready to use. The molasses will continue to thicken as it cools!
  2. To roast the carrots, preheat the oven to 425 degrees.
  3. Trim the tops off of the carrots and spread into an even layer on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with cumin, salt and pepper. Roast in the oven for 15 minutes.
  4. Take the carrots out of the oven and drizzle about 3 Tablespoons of the pomegranate molasses on the carrots, shaking the pan to evenly coat. Return to the oven and roast for another 5 minutes or so.
  5. When finished roasting, let the carrots cool slightly and transfer to a plate. Drizzle with more pomegranate molasses and tahini. Garnish with pomegranate arils and pistachios for a crunch and some chopped cilantro for a fresh flavor!


If you don’t have the time and patience to make homemade pomegranate molasses, you can substitute for store bought or use balsamic glaze!

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