Roasted carrots are one of my favorite winter vegetables. They are so easy to make and there are so many great flavor combinations. A few of my other favorite carrot preparations are Coriander Roasted Carrots with Feta Yogurt Sauce and Honey Lemon Roasted Carrots with Goat Cheese. This recipe was inspired by recipes from FitLiving Eats and Rachael Ray.
Ingredients:
4 cups POM juice
1/4 cup granulated sugar
2 pounds carrots, peeled and cut into even-sized sticks
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon garlic powder
salt and pepper
2 tablespoons tahini
2 tablespoons pomegranate tendrils
2 tablespoons pistachios
Preparation:
1. To make the pomegranate molasses, reduce POM juice and sugar in a sauce pan over medium-low heat for about an hour. The mixture should reduce to about a cup in volume. Set aside to cool. This can also be replaced with store bought pomegranate molasses.
2. Preheat oven to 425 degrees. Line a cookie sheet with foil or a Silpat mat.
3. Toss carrots with olive oil, cumin, garlic powder, salt, and pepper.
4. Roast carrots for 15 minutes. Toss carrots with 1/4 cup pomegranate molasses. Return to oven and roast for another 10 minutes.
5. Move carrots to a serving plate and drizzle with tahini. Top with pomegranate tendrils and pistachios. Serve warm.
Ingredients:
4 cups POM juice
1/4 cup granulated sugar
2 pounds carrots, peeled and cut into even-sized sticks
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon garlic powder
salt and pepper
2 tablespoons tahini
2 tablespoons pomegranate tendrils
2 tablespoons pistachios
Preparation:
1. To make the pomegranate molasses, reduce POM juice and sugar in a sauce pan over medium-low heat for about an hour. The mixture should reduce to about a cup in volume. Set aside to cool. This can also be replaced with store bought pomegranate molasses.
2. Preheat oven to 425 degrees. Line a cookie sheet with foil or a Silpat mat.
3. Toss carrots with olive oil, cumin, garlic powder, salt, and pepper.
4. Roast carrots for 15 minutes. Toss carrots with 1/4 cup pomegranate molasses. Return to oven and roast for another 10 minutes.
5. Move carrots to a serving plate and drizzle with tahini. Top with pomegranate tendrils and pistachios. Serve warm.