The double hit of pomegranate – both pomegranate molasses and fresh pomegranate seeds – is used to add crunch and a bit of acid to sweet roasted carrots. I prefer to serve this at room temperature (making it a great do-ahead dish), but it would be perfectly delicious warm or cold.
4 medium carrots, trimmed and peeled
1 tbsp pomegranate molasses
1 tbsp extra virgin olive oil
1⁄8 tsp allspice
1⁄4 tsp whole cumin seeds
Kosher salt and freshly ground pepper
1⁄4 cup fresh pomegranate seeds
Fresh mint or cilantro, chopped
Preheat oven to 375°F. Line a medium baking sheet with foil.
Cut carrots into 1⁄4 inch slices on the bias.
Whisk together pomegranate molasses, extra virgin olive oil, allspice, cumin seeds, a pinch of kosher salt and a few grindings of black pepper.
Toss carrots with mixture and spread on prepared baking sheet in a single layer.
Roast until carrots are tender and just starting to lightly brown at the edges, stirring occasionally, about 1 hour.
Remove carrots from oven and transfer to a serving dish or platter. Let come to room temperature. Sprinkle with pomegranate seeds and chopped fresh mint or cilantro. Serve.
Learn more about pomegranate in Megan's full post on Ecocentric Blog.