Roasted Carrots with Pomegranate Molasses and Dried Cranberries

My favorite way to prepare carrots is by roasting them in a hot oven until they’re nearly browned. In this recipe the honey and molasses drizzle kicks up the flavors, and sweetens the carrots just perfectly. Not only is this a delicious side dish for the holidays or any time of year, it’s also really beautiful!


Ingredients

Serves 6

Roasted Carrots:

  • 1 pound carrots

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/4 cup honey

  • 1 tablespoon pomegranate molasses

  • 1/2 teaspoon chile powder

  • 1/2 cup dried cranberries 

  • 1/2 cup walnuts, toasted

Process

Preheat oven to 375 degrees. Lay carrots in single layer on foil-lined baking tray. Drizzle with olive and sprinkle with salt and pepper. Roast in oven for 35-45 minutes, until they just start to brown. Cooking time depends on size of carrots. 

Meanwhile, in a measuring cup, combine honey, pomegranate molasses, and chile powder. 

In a small bowl, add some warm water to the dried cranberries. Let sit for 10 minutes to allow cranberries to re-hydrate a bit, then drain off excess water. When carrots are done, carefully transfer to a platter and drizzle with honey mixture. Top with toasted walnuts and cranberries. Serve warm.

Evan Wei-Haas

Evan has worked with numerous successful organizations and specializes in creative, cost effective digital solutions. He will communicate with you closely, every step of the way, and will obsessively work to ensure your success and confidence through beautiful, modern design.

http://www.weihaascreative.com
Previous
Previous

Chile and Coconut Green Beans

Next
Next

Oregano Meatballs with Mustard Sauce