Pomegranate Roasted Carrots

By • July 6, 2012 • 5 Comments

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Author Notes: "Pomegranate molasses tastes nothing like either pomegranate or molasses, but has a puckery, caramel, almost SweeTarts candy flavor that perks up just about anything you drizzle it on. I bought a bottle several years ago to make a North African meal, and have since gone through phases of sprinkling it obsessively on anything that stands still long enough, then letting it languish for months, only to gleefully rediscover the sticky bottle wedged behind the pumpkin seed oil.
For a while, I used it to dress my nightly salads, tossing in a few drops along with olive oil and salt (no vinegar needed). But after a few months, my husband rebelled ("Did you have a falling out with vinegar?"), so I moved on to roasted vegetables, stirring the molasses in at the end of the roasting time to prevent baked-on, black scorches (one nasty cleanup was plenty).
Of all the vegetables that have met its tart tang, sweet roasted carrots, seasoned with a little chile for spice, make the best partner. Don't try to substitute regular molasses here, the flavor is too strong. If you don't have pomegranate molasses (available in Middle Eastern and gourmet food shops), use 2 teaspoons of balsamic vinegar instead, adding it halfway through the cooking time. Mint and parsley make fine stand-ins for cilantro."
-from "In the Kitchen with A Good Appetite" by Melissa Clark
Melissa Clark

Serves 4

  • 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
  • pinches 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
  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.
  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.
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Comments (5) Questions (0)


3 months ago Tina Miller

These carrots were a great addition to Christmas dinner this year - they're on the menu again for New Years. I used parsley rather than Cilantro.


over 1 year ago Susanne williamson

I will try this tonight, I have lots of cilantro in my garden at the moment.
sounds fabulous. I will also mix in some parsnip halves as well.
thank you for this great website! Susanne, NZ


over 1 year ago thomas cappiello

I had a bottle of Pomegranate molasses in my fridge for well over a year, and never did much with it but would like to get a new bottle and try this recipe. Not sure how you "drizzle" it though, it is very thick, esp, from being in the fridge.


over 1 year ago Sarah Angileri

Thomas- try this chicken recipe that calls for pomegranate molasses. Super rich from the walnuts, but I love it!http://food52.com/recipes...


almost 2 years ago neighome

Can these be served cold or room temp?