Carrot

Pomegranate-Roasted Carrots

July  6, 2012
5 Ratings
Photo by Bobbi Lin
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

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 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
  • Pinch 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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Kim Snader
    Kim Snader
  • Raul
    Raul
  • kumalavula
    kumalavula
  • Transcendancing
    Transcendancing
  • Tina Miller
    Tina Miller
Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she is a food columnist for the New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, amongst others. All told, Clark has written over 30 cookbooks. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their preschool daughter Dahlia, and their formerly cosseted cat.

    11 Reviews

    Kim S. September 18, 2020
    I will definitely be trying this recipe soon. I have a bottle of pomegranate molasses purchased for an intriguing salad dressing (yummy), but haven't reached for it much since. I love, love, love roasted carrots (and beets) done with sweet, tangy or fiery spice blends The sweet earthiness of pomegranate is a natural pairing and marries in many other flavor possibilities. You're making me think.... maybe that molasses bottle is a foundation for a good shrub cocktail? Now I'm thirsty.
     
    Dinah H. January 22, 2020
    I made this last night, as I had a big bunch of organic carrots just waiting to be cooked. I was planning on roasting them already, had cut them up, and thought, "surely there is something more I can do to these carrots." When I saw this easy recipe, and had all the ingredients on hand, it was kismet! I LOVE Middle Eastern spices and flavors, and had the pomegranate molasses and Aleppo pepper in my pantry. I also had a fresh pomegranate and cilantro. It was meant to be. And it was DELICIOUS...just yummy. I probably poured more molasses on than a teaspoon, and that may be why it tasted so good. I sprinkled pomegranate seeds and cilantro over the top and the molasses pooled around the carrots on the plate. Beautiful and tasty...and memorable. Even though the recipe is so easy, we'll be serving this for company too!
     
    Raul December 25, 2019
    I made this recipe for Christmas dinner. It was wonderful. I added a bit more than a pitch of cayenne pepper. Thanks for providing this recipe!
     
    kumalavula November 26, 2015

    i used my mandolin to halve deep purple carrots. then i followed the instructions here and also added pomegranate seeds and sprinted za'atar on top. the colors were lovely.
     
    amg October 12, 2015
    I loved the flavors and will definitely make again, but will alter the roasting time. I used wonderful organic multi-colored carrots that I thought would be perfect (and they were), but I probably should have left them whole and not halved them, as the recipe suggests for thin carrots. I also added some pomegranate seeds for garnish in addition to chopped parsley. I made the molasses 2 days in advance and can't wait to experiment with it...it's amazing.
     
    Transcendancing August 23, 2015
    So simple and delicious, these carrots rocked our BBQ last night. I topped them with parsley rather than coriander as that's what I had on hand though - utterly awesome and a new favourite.
     
    Tina M. December 29, 2014
    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.
     
    Susanne W. August 6, 2013
    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
     
    thomas C. July 2, 2013
    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.
     
    Sarah A. November 25, 2013
    Thomas- try this chicken recipe that calls for pomegranate molasses. Super rich from the walnuts, but I love it!http://food52.com/recipes/19155-iranian-persian-fesenjoon-walnut-and-pomegranate-dish-with-rice
     
    neighome June 29, 2013
    Can these be served cold or room temp?