Author Notes: I recently bought pomegranate molasses after seeing a Bobby Flay brussels sprout recipe that called for it. Unfortunately, I now have a bottle sitting in my pantry and have been trying to think of ways to use it ever since! I've drizzled a few drops into olive oil for a snappy vinaigrette. I've also experimented using it with other veggies and learned the very important lesson that this sticky syrup will burn easily if used to roast things for longer than 5-10 minutes. I sometimes roast carrots with balsamic vinegar and thought I'd give pomegranate molasses a try. The cayenne pepper and spices give it some warmth and kick, and the pomegranate mellows that out with a little tart sweetness. If you don't have pomegranate molasses or can't find it, you can certainly sub balsamic vinegar - just double the amount. - brooke's kitchen
Serves 4 (as a side dish)
- 1 pound carrots, peeled
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground coriander
- 1 teaspoon pomegranate molasses
- sliced mint for garnish (or basil or both)
- Preheat oven to 425 degrees.
- Cut carrots in half lengthwise. Cut halves in half to create quarters if carrots are thicker.
- Toss carrots with olive oil, cumin, cayenne, coriander, and salt and pepper.
- Roast for 15 minutes, flip carrots, and roast for another 5 minutes.
- Toss carrots with pomegranate molasses (or 2 teaspoons balsamic vinegar) and roast for another 5 minutes until golden.
- Toss with mint and/or basil and serve.
- This recipe was entered in the contest for Your Best Carrot Recipe