Make Ahead

Spice Roasted Carrots with Pomegranate Molasses

March  1, 2011
3 Ratings
  • Serves 4 (as a side dish)
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. —Plum Pie

What You'll Need
  • 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)
  1. Preheat oven to 425 degrees.
  2. Cut carrots in half lengthwise. Cut halves in half to create quarters if carrots are thicker.
  3. Toss carrots with olive oil, cumin, cayenne, coriander, and salt and pepper.
  4. Roast for 15 minutes, flip carrots, and roast for another 5 minutes.
  5. Toss carrots with pomegranate molasses (or 2 teaspoons balsamic vinegar) and roast for another 5 minutes until golden.
  6. Toss with mint and/or basil and serve.
Contest Entries

See what other Food52ers are saying.

  • dymnyno
  • fiveandspice
  • Sagegreen
  • healthierkitchen
  • TheWimpyVegetarian

13 Reviews

dymnyno March 5, 2011
Sounds great...pomegranate molasses is one of my favorite condiments!
fiveandspice March 2, 2011
This sounds delicious and looks beautiful! I've been pondering buying some pomegranate molasses - love the flavor. This just might be enough to prompt me to do so...
Plum P. March 2, 2011
Thanks fiveandspice! I was the same way and finally bit the bullet and bought some :) The flavor is so delicious!
Sagegreen March 1, 2011
This does sound great!
Plum P. March 1, 2011
Thanks Sagegreen! Let me know if you try it :)
healthierkitchen March 1, 2011
This sounds great! I've also got a bottle that I bought when I bought orange blossom water for antoher recipe, so I'm glad to have a way to use it. And thanks, kmartinelli, for the tips on making it!
Plum P. March 1, 2011
I know - it definitely packs a big punch for a very small amount. I have tons of it left which I guess it is good since I sort of had a hard time finding it the first time! Here is the brussels sprouts recipe that is the reason I bought it in case you are looking for more veggie recipes :)
TheWimpyVegetarian March 1, 2011
I love pomegranate molasses too!! And I particularly love it paired with something with a little heat - so the combo with the cayenne and cumin totally work for me!
Plum P. March 1, 2011
Yes - it definitely needs something spicy I think. But I also love spicy food :)
kmartinelli March 1, 2011
Ooohhh I love pomegranate molasses! I make my own and am always looking for more creative uses for it - it's also great drizzled over cumin-roasted eggplant. I will definitely be making this recipe. Thanks!
Plum P. March 1, 2011
Wow you make your own? I would love that recipe! And I will definitely have to try cumin roasted eggplant too. Sounds delicious!
kmartinelli March 1, 2011
We have such an amazing pomegranate season where I am I needed to find things to do with all of them! It's easy, basically you make a simple syrup with pomegranate juice. Take equal amounts pomegranate juice and sugar and simmer. You can add some lemon juice if you like. If you remove from the heat just when the sugar dissolves it's pomegranate syrup, and essentially grenadine. If you leave it on and let it thicken it becomes pomegranate molasses! Again, can't wait to try your recipe :-)
Plum P. March 1, 2011
I can't wait to try making it on my own! Thank you so much :) And let me know how you like the recipe too when you get a chance to try it! :)