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):

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

Method: 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.

SidesEvan Wei-Haas