Description
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.
Ingredients
Scale
- 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
Instructions
- 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!
- To roast the carrots, preheat the oven to 425 degrees.
- 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.
- 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.
- 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!
Notes
If you don’t have the time and patience to make homemade pomegranate molasses, you can substitute for store bought or use balsamic glaze!