It is no secret that roasted vegetables are one of my favorite things in the world; must be a throw back to my mid-western ancestry. And when I want something on the slightly sweeter end I LOVE turning to roasted carrots. Aside from being sweet, they also have that lovely earthy taste that comes with all root vegetables. Being that they are sweeter, however, I was surprised to find a number of versions for Roasted Carrots with Pomegranate floating around recently. In the pairing of both these quintessential winter items, I think the key must be in the spices. Cumin, coriander and cayenne (say that three times fast!) help balance the sweetness and add wonderful exotic undertones.
If you’re still looking for a Thanksgiving side dish or a delightful winter treat, this recipe will do the trick. And it’s easy to adjust according to taste. In the version pictured, from Pithy and Cleaver , they added pine nuts and didn’t have pomegranate molasses so used pomegranate juice instead.
1 lb Carrots, peeled
1 Tbsp Extra Version Olive Oil
Spices: ground cumin (1/4 tsp), ground coriander (1/8 tsp), cayenne (1/8 tsp)
1 tsp Pomegranate Molasses
Mint or Basil for garnish
1. Cut carrots lengthwise in half and toss together with spices and olive oil in a roasting pan
2. Roast in a 425 degree oven for 15 minutes, then turn over and roast for another 5, or until tender
3. Remove from oven and toss with the Pomegranate Molasses. Be sure they are evenly coated and return to oven for 5 more minutes
4. For a splash of green, garnish with basil or mint
Eat Well, Travel Well ~ Samantha
Pomegranate Spiced Carrots: Maggie via Flickr1 comment