by: Kate McMillan
Cook Time
20 minutes
Prep Time
10 minutes
Yield
4 servings
Total Time
20 minutes
Prep Time
10 minutes
Yield
4 servings
summary
There is something so beautiful about whole roasted carrots. They make such a lovely and simple side dish. Look for bunches with the greens still intact, and if you can find them in a variety of colors, even better! Pomegranate molasses adds a sweet and slightly sour flavor profile while helping the carrots to perfectly caramelize.
ingredients
- 1 pound baby carrots, greens intact
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons pomegranate molasses
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Big pinch of cayenne pepper
- 3 tablespoons pomegranate arils
- 2 tablespoons shelled pistachios, roughly chopped
- 1 tablespoon chopped fresh parsley
directions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat .
- Trim and peel the carrots, leaving about a half-inch of the stems attached. Cut the carrots in half lengthwise, straight through the stem. If your carrots are very thin, there is no need to cut them. Pile the carrots onto the prepared baking sheet.
- Pour the olive oil and molasses over the carrots and toss to coat well. Spread the carrots, cut side down, in a single layer on the baking sheet. Season with salt, pepper and cayenne. Transfer to the oven and roast for 15 minutes. Toss the carrots and continue to roast until fork-tender and caramelized, about 5 more minutes.
- Arrange carrots on a serving platter and top with pomegranate arils, pistachios and parsley. Serve at once.
notes
Using carrots with the greens attached ensures they are at their freshest and also provides a pretty presentation. You can use the greens to make pesto, or add them to soups or homemade stocks.
You can find pomegranate molasses at most upscale grocery stores near regular molasses and syrup. If you can’t find it, use balsamic vinegar to caramelize the carrots.
Cayenne is added to balance the sweetness of the molasses. Adjust the amount, or leave out entirely, to your liking.
Pistachios add a nice salty crunch. Other nuts that work well are pecans, hazelnuts and walnuts.
