Sunday, August 26, 2012

Pomegranate Roasted Carrots

Roasted carrots get a bad rep. Overly sweet and sadly limp, they're usually a sad sight. This recipe adds some pomegranate molasses to them to give a bit of caramelization and best of all a sour kick. Even if you aren't a fan of cooked carrots, this one's worth a try.

Pomegranate Roasted Carrots (from In the Kitchen with a Good Appetite)

450g carrots, peeled, trimmed, and halved or quartered lengthwise
1 tbsp olive oil
1/4 tsp kosher salt
pinch Turkish or Syrian red pepper or cayenne
1 tsp pomegranate molasses (or 2 tsp balsamic vinegar, but it will be different)
2 tbsp chopped fresh cilantro, basil, or parsley

1. Heat oven to 425F.
2. On a rimmed baking sheet, toss carrots with oil, salt, and pepper. Spread out in single layer.
3. Roast for 15 minutes.
4. Stir and roast for 10 more minutes.
5. Remove from oven, drizzle with pomegranate molasses and toss to coat. Roast until golden and soft, 5 minutes.
6. Garnish with herbs and serve.

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